Your Passport to Success - Walnut Hill College

Culinary Arts • Pastry Arts • Hotel Management • Restaurant Management

Your Passport to Success

2020•2921 COURSE CATALOG

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le Cal endar .................................................................................... 4 on Statement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

reditations and P rofessional Memberships ........................................ 6 stor y, Educational Philosophy and Objectives ...................................... 8

a mpus and Stud ent Life .......................................................................... 12 our of France ................................................................................... 32

Cruise and Resort Tour .......................................................................... 34 Cultural Tour of Engla nd .................................................................. 36 Ad missio ns ....................................................................................................... 38 Tuition and Fees . . . . . . . . . . . . . . . . . . . . . . • • . . • .......................... 40 Financial Aid . . . . . . . . . . . . . . . . . . . . . . . . . • , • . .• .• .•• ............. 41 Academic Information . . . . . . . . . . . . . . . . . • • . . . . ,• • 4 • •

Program Descriptions . . . . . . . . . . . . . . . . . . . • • ............... • , Cour se Descr iptions . . . . . . . . . . . . . . . . . . . . • •.................... • • Career velopment . . . . . . . . . . . . . . . . . . .• • ............................... • I nter nships . . . . . . . . . . . . . . . . . . . . . . . . , , .• , ............................ 109 College Directory . . . . . . . . . . . . . . . . , . , . , • , ................................. 112 Directions to the College . . . . . . . . . . . . . . . . • .................................... 116

This cata log was created for information purposes only and does not constit ute a cont ract between the student and t he college.Course and curricula changes, tuition

catalog. The college reserv es t h e ri g h t i ts curricula, tuition, fees, and policies as dee med necessary . A reaso1 '/f o rt will be made to inf orm students of these changes as they occw:

Students are ex pecte d to Jamil t hemselves with the policies co ntained in this catalog as well as tllOSfl. au in t he Student Ha ndboo k.

All ot her photog raphs appea ring in this catalog were ill College.

R e a s o n s to choose

The Walnut Hill College Differenue Documented graduate success.Career opportunities await you in the hospitality field.

◆ Four innovative majors.

◆ A dynamic, hands-on educational experience.

◆ Resume-buildinginternships.

Rewarding travel experiences enrich each student.Our degree programs feature the tuition-paid Tour of France, Cruise and Resort Tour, and Cultural Tour of England.

◆ s tudent-centered environment.

Our programs stem from experience and innovation.For over a quarter of a century, WHC has inspired hospitality students.

◆ Student services: clubs, activities, special events, academic support, and a residential learning program that are truly distinctive.

Real Value: WHC has one of the lowest tuitions for private hospitality and culinapY e.on,ges, and stiJI offers the special travel experiences.

• A world-cl ass city in which to live and learn.

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Faculty & Staff Academic Calendar

2019/2020 School Year

August 2019 12 Mon Faculty Return 14 Wed Professional Development All Faculty 21 Wed All Staff Meeting All Faculty & Staff 24 Sat "Welcome Home" All Faculty & Staff Available 26-27 Mon -Tues "First Class" All Faculty & Staff Available 28 Wed Classes resume- Start term FT and EP Students 31 Sat Labor Day Weekend

September 2019 1 - 2 Sun - Mon Labor Day Weekend

October 2019

No Classes in Session

1 Tues Board of Trustees Meeting

18 Fri Freshman Showcase All Faculty & Staff Available November 2019 2 Sat "First Class" EP Students 5 Tues End Term - FT & EP Grades Due - Monday, November 12 6 Wed Start Term - FT & EP

27 Wed Faculty Development No Classes in Session/Faculty Development 27 Wed Residence Halls Close at 12:00 p.m. 27-12/1 Wed-Sun Thanksgiving Break No Classes in Session/Staff Holiday December 2019

I Sun Residence Halls Open at 10:00 a.m. 2 Mon Classes Resume 3 Tuesday Holiday Buffet begins 3 Tuesday Board of Trustees Meeting (4:30 meeting and Holiday Buffet)

21 Saturday Last day of classes 22 Sunday Residence Halls Close at Noon 22 - Jan 5 Sun - Sun Winter Break No Classes in Session/Faculty

Vacation

January 2020 5 Sun 6 Mon

Residence Halls Open at 10:00 a.m. Classes Resume

February 2020 1 Sat 1 Sat 3 Mon

End Term FT & EP "First Class" Orientation Start Term-FT

Grades Due-Friday, February 9 FT Students

March 2020

Faculty & Staff Academic Calendar

2019/2020 School Year (Page 2)

No Classes in Session/Facu lty Develo p ment

All Fac ulty & Staff Ava ila ble - Ritz Carlton All Faculty & Staff Ava ilab le

April 2020 I I l 1 12 1 2 - 17 18 12 - 19 19 20

S at Sat Sun Sun - Fri Sat Sun - S un Sun Mo n

E nd Term - FT & EP Grades due - Tuesday, April 23 " F irst Class" NSO Reside nce Halls C lose at 12 :0 0 p.m. Sp rin g Break - EP* No Classes in Sess io n Start Term EP Spr ing Break - FT No Classes in Sess io n Residence Halls O pen at I 0:00 a.m. Start Term - FT

* Please Note: EP Classes Resume Saturdav, April 17, 2020

May2020 5

23 - 25

June 2020

Tuesday Sat - Mon

Teacher Appreciatio n Day Memor ia l D ay Holiday

All Faculty in attend ance No Classes in Session/ Holiday

2 Tues Board of Trustees Meeting 27 Sat Last day for Operations and Pastry Shop 28 Sun Reside nce Ha lls Close at 12:00 p.m.

July 2020

l Wed End of Term - FT & PT Grades due - Tuesday , J uly 14 2 Thurs Summ er Break Begin s St udents Only

19 Sun Graduation Ce remony All F aculty & Staff Available (tentative) 25 Sat Faculty Vacatio n begins

8 - 10 Wed - Fri Su mm er Ins titute - Admiss ions 15 - 17 Wed - Fri S umm er Ins titut e - Admiss ions

6 - 10 Mon - Fri S u mm er Ca mp - Co mmun ity Ed 13 - 17 Mon - Fri Su mm er Camp - Community Ed 20 - 24 Mo n - Fri Su mmer Camp - Communi ty Ed 27 - 31 Mon - Fri Summ er Ca mp - Communi ty Ed

FT = Full Time; EP = Extended Program

3 Tues Board of Trustees Meeting 9 Mon World Class Day

16 Mon Graduatio n Cere mony 20 Fri Freshman Showcase

Mission Statement M iss ion State me nt

Walnut Hill College is dedicate d to providing a distinctive educa tiona l ex per ien ce tha t ins pires s tude nts towa rds professiona lism, ch·ic respons ibility a nd lifelong lea rning for s u cc e s s in their chosen career fidu.

Co re Values

• Hospita lity is al the heart of all we do. • Se rvice is a t th e co re of th e o pera tions at Walnut Hill College . ll defines us by our

commitmen t to our "stud e nts as cus tome rs" th rough th e exceptional service we provide. • We have pr ide in product cxccllcncc. Ed ucation is our pro du ct, and our faculty and s ta ff

take great pride in sha ring the ir w isdo m, ex perien ce and pro fess iona lism wi th our s tude nts. • We value inter personal rega rd . We s tri ve to crea te a sens e of co mmunity a nd belo nging th at

nurtures and supports all me mbers. • We promote personal g rowth and citizenship. We ins pire our s tud ents to deve lo p a se nse of

pride in th emse lves as we ll as in ot he rs through par ticipa tion in public serv ice prog rams which a rc an in teg ral part of their ed uca tion.

Accred itations and Professio nal Membersh ips

W nl1111t Hill College is: • Approve d to confer Associate of Science degrees and Bac helor of Scie nce degrees by the

De part ment of Educatio n of the Commo nwealth of Pennsy lvania. • Accre d ite d by th e Accre d iting Comm iss ion of Caree r Sch oo ls a nd Co lleges. • Appr oved for vetera ns' training by the s tate-approving boa rd. • Appr oved to parti cipa te in Title IV an d fede ral fina ncial aid progra ms by the United States

De partme nt of Stud ent Financia l Ass ista nce. • App r o ved by U.S. Immigratio n a nd Cus to ms En force me nt to gra nt s tud e nt visas. • Recog nize d as a Professiona l Ma nage ment Dev e lopment Part ne r of the Educational

Fou ndation of the Nationa l Res ta u ra nt As s ociatio n .

W11/1111t Hill College is II member of: • Pe nnsylva nia Ass ocia tio n of Priva te Schoo l

Ad minis t ra tors • Council on Hote l, Resta ura nt and

Ins t itut io nal Ed ucati on • Pe nnsy lva nia Associa tion of Stud ent

Financia l Aid Ad mini st ra to rs • Nationa l Res ta ura nt Asso cia tio n • Grea te r Phi ladelphia Ho te l Ass o ciatio n • Philadelphia Co nventio n a nd Vis ito rs Burea u • American Culi nary Fed era ti o n • I ntern at ional Asso ciatio n of Culinary

Professiona ls

• Phila delph ia Past ry Socie ty • Ph ilade lphia Women's Culina ry Guild • American Instit ute of Wine a nd Food • Culin ary Socie ty of Philadelphia • Phila delph ia / Delawa re Valley Resta ura nt

Assoc iat ion • Philade lphia P urv eyors and Resta ura nt

Association • ACF Philadelphia De laware Valley Chefs

Association

N1111- Discri111i11n tio11 Policy Walnut ll ill College is firmly committed to a policy of non-disc rimi nation on the basis of et hnicity, nat iona l or igin, disability, ra ce , relig ion, gender, sex ual o rie nta tio n, o r ag e in its adm iss ions d ecis ions, as we ll as in its ed ucatio nal a nd s tud ent programs.

Our History, Educational Philosophy and Objectives

The History of the College Esta blished in 1974 as The Resta ura nt School, Walnut Hill Co llege is a n acc red ited, inde pendent, d egree-g rant in g institut ion dedica te d to ed ucating thos e who wis h to pur su e caree rs in the hospital ity indust ry.

Fo und ed by a resta urateu r, chef, mattre d', and an educa tional s pecia list, Walnut Hill Co llege is Philadelphia's firs t college focusing on hospit a lity educa tion. Over a q uar te r ce ntury ago, our fir st g rad ua ting class of 12 s tude nts bega n th e college 's lon g t rad iti on o f launching in s pir ed resta urate urs.

As T he Res taurant School grew in size, sco pe, and re putation, Culina ry Art s, Past ry Ar ts, a nd Hote l Ma nage ment

pro gra ms we re add ed to mee t market demands. In time, the school ea rn ed nation al acc red ita t io n a nd a pprova l to grantspecialized ass ocia te degr ees.

Toda y, Wa lnu t Hill College educates more tha n 600 s tude nts eac h year, mee ting the nee ds of the growing res ta ura nt a nd hos pit a lity ind us tr ies.

The Philosophy of the College The re a re se ve ral the ories o n the pro pe r ed uca ti o n requ ir ed for a caree r in the hos pita lity ind ustry. Some say that to be a success in bus in ess, yo u must s ta r t at the bottom and work your way to the top. While expe rie nc e is a g rea t teache r, the hospita lit y industry is becoming increasing ly comp e titi ve and tec hni ca l in nature .

More and more, resta ura te urs do not have tim e to wa it for manage ria l ca ndid a t es to wor k their w ay up thr o ugh the ra nks. In s tea d, the y turn to pro fess io na lly educa te d ind ivid uals w ho a rriv e at wo rk ind ustry-ready.

We believe tha t as the hos pitality i ndus tr y co ntin ues to grow and become more tec hnologica lly advanced, a four- yea r degree is in c rea s in gly necessa ry for upper-le vel ma na ge ment positions.

The progra ms offe red a t Wa lnut Hill College combin e in te ns ive a ca de mic st udies wit h pra ctical experie nce . Thi s mea ns s tude nts w ill fin e- tune the knowled ge g ain ed in the ir co urses of s tud y a nd a pply it in a challe nging ind us try sett ing.

Upon progra m comp let io n, gradua tes of Walnut Hill College are prepared for a va rie ty of ex citin g pos itions in the ind us try. The pra ctica a nd pro fess io n ex p e r ien ce a t

Walnu t I-fill Co llege s tude nts gain e arl y in th e ir ca re e rs, ca n le ad to increas ed ma rketa bility and ea rni ng po te ntial.

Educational Objectives Walnut Hill Co llege o ffe rs four ma jors at both, the associa te and baccala ur ea te levels:

1. /-lat e/ Ma 11a9eme11t 2 . Resta urant Management 3. Culin ary Arts 4. Past,y Arts

Each pr ogra m pro vid es stude nts w it h a broad -base d knowled ge of the overall workin gs of fine res ta urants and hotels. Add it iona lly, t h e pro g r a ms equip s tudents with the day-to-day skills a nd s peci fic knowledge required for th e ir future roles in the hospita lity ind ustry .

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A University Setting University City is ho me to one of the la rges t st udent popula ti o ns in Ame rica. Four g rea t colleges crea te a vib ra nt environ me nt - th e Univers ity of Pennsy lvania, Dre xel University, the Univ e rs ity of the Scie nces in Philadelph ia, a nd, of co urs e,

Walnut Hi ll College.

Unive rs ity City fea tures coffee houses, res taura nts, muse ums, thea te rs, shops, and more. The area is also rich with cult ure a nd edu catio nal excite ment. Our ca mpus is just

minutes away from the urban excite ment of Cen te r City, the boh e mia n appea l of South Stree t, artsy Ma na y unk, a nd th e e thni c cha rms of Chin a town a nd South Philly.

Because of the ideal location of Walnut Hill College , students can ha ve fun all year round . The re is s urfin g at the Ne w Je rsey sho re, s kiing in th e Poconos, tour s of Amis h farm s in La ncaste r, or ro lle r coas te r rid es at one of numerous amusement parks. Day trips are also an option. The Big App le, Balt imore's In ner Ha r bor, a nd the natio n's ca pita l are just a t ra in rid e away . At Walnut Hill College, you w ill be at th e ce nter of it all.

Our Campus Stude nts will find that our welcomin g ca mpu s will q uickly beco me a home away from home. With ce ntr a lize d buildin gs that enhance

s tude nt lea rning.you will have a rewa rd ing educa tional a nd s oc ia l expe rience at Walnut Hill College.

The newes t add it ion is Th e Ce nte r for Ho s pita lity Stud ies, lo cated at 4100 Waln ut St reet, whic h houses four class - room s, includ ing two large demonst ration class ro oms; aca de mic faculty offices, a

nd meet ing a reas for st udy gro ups. The college s tore is a lso loca te d in The Center.

The bea utif ul All ison Ma ns io n houses faculty a nd ad minist ra t ive staff offices, as do the ad jace nt Perrie r Ha ll, Hunte r Ha ll,

and College Ho use, making thing s as co nve nie nt as poss ib le for our st udents. Also loca t e d w ithi n the Ma nsion, is Walnut Hill College's invitin g Pas try Shop, offering fragra nt br eads, de lectable ca l<es a n d ta rts, a nd s pecial desse rts pr epa red by our Past ry Arts stude nts. The Pastry Shop's welcomi ng a tmos phere makes it a po pula r place to sit and relax with a stea ming cup of cappuccino while sa mpling so me of the chefs' chocolate and hazel nut biscott i. You will also find an array of uniq ue sa lads, soups, pastas , and light entrees for an informa l ca fe lunch in th e Courtyard, at the heart of Allison Ma nsion.

The most nota ble pa rt of the Alliso n Mansion is our elega nt Great Chefs of Philadelphia Restaurant. Be nea th a ceili ng adorned w it h hundreds of modern glass orbs that illumin a te a slee k, white backd rop, guest s e njoy in s p ir ed cu is ine de ve loped by so me of Philad elphia's top

chefs. The grand setting, coupled wit h impecca ble service, makes for a me mora ble d ining expe rie nce.

The Atrium Building houses three additio nal unique ly-the med res ta ura nts. A Europ ean Courtyard or sq ua re is re-crea ted in the atrium, wh ich is thea t r ical in des ign with bea ut iful storefronts, cobbles tone pa ths, and "ou tdoor" d in ing te rr aces. Pass through this bea utifu l sett in g to The ltalia11 Tratt or ia, featuring casual dining with reg io nal Ita lia n pasta specialties; or to The 1-/eart land, a conte mpora ry Ame rica n resta urant with an innova tive approach to down-ho me Ame rica n cu is ine.

In t hese hands-on "classrooms," st ude nts get an opportunity to practice a nd perfect skills lea rned every day at Walnu t Hill Co llege. Th es e sk ills will become a part of each student's professiona l re perto ire.

T he college's Resou rce Ce nte r features compute r labs a nd a large collect ion of both hos pita lity-re lated and genera l educat iona l ma ter ials to supplement in-class lea rn ing.

A more trad it io nal ap proach to inst ru ct io n ta kes place wit hin our modern kitche ns and mult im ed ia-e nhanced lecture halls. Withi n these classrooms, our faculty membe rs draw from their numerous years of experie nce, to provide students with the know ledge they need to succeed in the hos pita li ty indust ry. Furthe rm o re, the faculty in spire in st udents a sense of pride in the ir daily accomplishmen ts.

Campus Life Look ing back, so me of people's most trea - s ured me mories involve the individua ls they met in college. At Walnut Hill College, many of our st udents form friends hips that enrich their lives.

At Walnut Hill College, there is no clear boundary betwe en work and play. Each day, an hour or two are devoted to st udent success activities ; these may invo lve expa ndin g your knowledge outs ide the classroom or focus ing on maste ring co urse mate ria l. You ca n choose from a varie ty of ex citing activ ities: e njoy a chocola te tastin g, meet a celebrity from the Food Ne twork®, s urf the net in our comput er la b or simply curl up in a lounge chair with one of our Reso urce Center' s many books or magazines . If increase d study time is neede d, you can

At Walnut Hill College, a yea r-round

intramura l program lets st udents pa rticipate in the sport of their choi ce whet her it be volleyba ll, flag football, so ftb all, or bas ketball. College- wide events fill the cale nda r...so ge t rea dy!!

At Walnut Hill College, we are pleased to offer an array of activities and services to enha nce yo ur ed ucatio nal e xperien ce. To accommo- date as many st udents as possible, these eve nts are scheduled at a wide variety of times.

The se special events are times when s tude nts can work close ly wit h the faculty. Clubs and organizations at Walnut Hill College are industry - specific and enable st udent s to netwo rk wit h indu s try lead ers and build their res umes.

Activities Abound at Walnut Hill College

a tte nd a peer-led stu dy sessio n, or can meet with faculty regarding assignments or academic assistance.

You can join one of our st udent organiza tions . Th ey provide students with a chance to explore famous restauran ts, hotels, p as try s hops, and local wineries. The choice is yours.

How abo ut s ports?

Students participate in local and

national culinary arts competitions, a ttend nat iona l and regional trade

shows, and lend a hand at char ity fundrais in g eve nts. Students also

ass is t visiting chefs in the kitchen and take part in banquets, dinners, and prom o-

tional events at the college. You are encouraged to join

and pa rti cipat e in clubs, which enable you to learn more, have fun, and get to know your classmates. As st udents take charge of club activities, they

build leadership, socia l, and

that students can take with them into the real world.

Campus and Facilities The Allison Mansion at 4207 Walnut

Street is a three-story building which houses adm inist rative offices, a computer lab and Library and Resource Center, a bar and lo unge area, a wine classroom, the recept ion area , and The Past ry Shop. The Education Building houses six commercial participation kitchens, purchasing and receiving areas, a store room, and student loun ge areas. The Center for Hos pitality Studies, located at 4100 Walnut Street, houses four classrooms, includ ing two large demonstra - tion classrooms; academic faculty offices, and meeting areas for st udy groups. The college store is also located in the Center for Hospita lity Studies.

Notes a /Jout tlie11se of co11ege facilities:

1. Stools are provided in the kitchens. Sitting on worktab les and equipment is not permitted.

2. Tablet -arm cha irs are provided in demonstration/ lecture rooms. Stud ents may not put their feet on chairs and absolutely may not sit on the tablet-arm.

3. The rear of the Education Building must be kept clear of any items; i.e. bicy cles, motorcycles, etc.

4. The student lou nge is provided for student use at any time; however, the college and other students expect other's consideration in keeping these areas clean and orderly.

5. Students are not permitted to loun ge on the sta ir cases in any of the buildings.

6. Students are expected to use college equipment and facilities in an orderly, professional manner. Any infract ions will result in dismissa l from the college.

7. Bicycle racks have been provided alongside the Culinary Building, close to the receiving area. Bicycles, or bicycle part s, are not permitted inside the buildings. Bicycles may not be locked to any stationary object ( i.e.

fences, lampposts etc.) on college property.

General Information ClassSize

Labs are limited to 26 persons. Lectures and demonstration classes can range from 20 to 85 persons.

Lockers Lockers are provided on the lowe r level

of the Education Building. Lockers are ava ilable for daily use only. Please do not leave a lo cker filled or locked overnight. If locks remain on lo ckers overnight they may be removed. If a student loses his/ her key or lock combination he/ she should not pry open a lo cker. Personne l in the purchasing center can help to properly open a locker without damage. The college is not respon- s ible for st ud ents' personal property.

Parki 11g T he college offers limi ted par king on a

first- come, first -se rved basis at 4207 Walnut Street. Students are not permitted to park at 4100 Walnu t Street. Parking is free of charge and "at your own risk". Overnight parking is not permitted. Students are encouraged to be wise by not display ing valuables in their cars. The parking atten - dant may require that a st udent leave his/ her keys in certain insta nces such as double- parking (as directed) and because of the ingress/ eg ress of delivery trucks.

Students are asked to understand that staff parking is reserved . Therefore it is likely that the parking lot will be closed to students even though there are empty spaces. This is because staff arrives at varied hours . In addit ion, spaces are reserved for visito r s to the co llege, pastry shop custom- ers, and the hand icapped. Occasionally, during certain special events, the parking lot will be closed to stude nts.

If a st udent wishes to park in the lot, we require that he/ she stop his/her car near the parking a ttendant's booth. The parking a tt e nda nt will assist students with parking spaces. To insure everyone's safety, we kindly request that anyone driving in the lot, including those who may be dropping

off/ pick ing up, observe a 5 mph speed limit. When the college's parking lot is full, we

reco mme nd that students cons ide r pa rk in g in the Fres h Gro ce r lot at 40t h and Walnut Street. The re are no special disc oun ts, but it is reaso nab ly pr iced. We do not recommend parking on Sanso m St ree t or illega lly o n publi c or pr ivate prop erty. For month ly par king opt ions, vis it lh e Cam pus Apart ments office a t 40 t h a nd Walnut Street to check on ava ilab le loca l lots.

Lost nm f Fo1111d Los t a nd found clai ms can be made in

the purchas ing center, loca ted on the lowe r level of the Edu cation Buildin g.

Telepl1011es Stude nts are not permit ted to use a ny

sc hool or res tau rant phone lines. The co llege staff will not take phone messages for s tudents, nor will s t ude nts be d is t urbed in any class. Stude nts are encourage d to inform the ir families abo ut this policy. St udents ar e permitt ed to bring cell phones into cla ss, however they must be turned off durin g class.

Wn/1111t Hill College St11de11t ID Card (W HCnrd )

With our University Cily lo ca tion, thi s a rea abou nds with shops, restaura nts, and mer chants that offer discounts to s tudents. Be ce rt a in to as k and present the ca rd. Additio na lly, som e mer cha nts s uch as house ware and gourmet s hops, even those located outside of U nivers ity Cily, may offer a dis - co unt to foodservice and hospita lit y s tu - dent s.

Stud ent ID ca rd s mus t be ca rri ed at all times. You may be aske d to s how yo ur Stude nt ID card at any tim e by any fac ulty or s taff member. If los t, the re place ment fee is $1 0.00. If aske d to provide ide nti ficatio n a nd th e ID Car d is los t, s tud ents must prese nt a photo driver's license. If 110

id e ntificat ion can be shown, th e s t ude nt may not be ad mitt ed into class .

Students ca n es tablis h an on-ca mp us acco un t to use th eir s tu dent ID ca rd fo r making on-ca mpu s purchases and receiving ce rta in s tud en t dis co un ts at the college. You

ca n es tab lis h an account and add funds to your card, known as The Walnut Hill Card, at th e Bursar 's Office. In order to make purchases or receive any disco unts in the Student Store, Pas try Shop, or our Res ta ura nts, you must prese nt your s tudent I D ca rd at the time of purchase and the fund s will be ded ucted automa tically fro m the dollar a mount previo usly avai la ble on your acco unt.

St11dent Discounts Eac h student is issue d a WHCard that

entitles him/ her a discount on purchases in The Pas try Shop, Marketp la ce and dinner except for alcoholic beverages. There are some basic limita tions. Large volume pur chases in The Pas try Shop, as determined by the manage r, will no t be disco unt ed (for example, numerous cakes and pastr ies for ca ter ing eve nts/ parties, s nack food items, bott led or canned beverages e tc. in a ll outlets). Disco unts in the res tauran t are limited to e ight pe rsons. The s tude nt is req uired to be pr ese nt. Gift certificat es are not discounted .

CollegeSt ore The college ope rates a sto re as a serv ice

to o ur s tud ents. Eac h s tud ent is iss ued a WHCard that entitles him/her a discoun t on equipment and clot hing pu rchases in the student s tor e. Loca ted in the Ce nte r for Hos pita lity St udies, the s tore featu res a varied se lectio n of utensils a nd cooking eq uipm ent, as well as clothing and school s uppli es . The s to re also handle s the dis tr ibuti on of books, uniforms, and other esse nt ials. The it ems are so ld at a great d isco unt in ord er to encourage s tudent s to build their "batterie de cuis ine" and pr actice at hom e. The hours for the colleg e s to re are Mond ay to Friday from 9:00 am to 5:00 pm.

Tlte P11r c/in si11g Ceuter The Purcha sing Ce nter is the Main

Food and Equipment Distribution Center :1t Walnut Hill College.The Pur chasi ng C enter ta kes pr ide in prov idin g the finest prod ucts ava ila ble from Philadelphian 's lea din g pur veyor s.

Located at Th e Purcha s in g Ce nt er is Fir st Aid for minor cuts and burns, and our Los t and Fou nd.

Hour s of Operation are 6:00 a .m.to 7:00 p.m.Monday thro ugh Fr ida y a nd 8:00 a .m.to 5:00 p.m.on Saturda y.

P11rc/1asi 11g Ce11t e r Procedures The most important procedure to

remember is a ll req uisitions for Eq uipment, Food or Liquor , mus t come from your instr uctor. All eq uipm ent or food item req uests must have a signed req uis iti on from your instru ctor.

Stud ents may not fill out a rec1uisition or add to one signed by your inst ru ctor.

Equipm ent which is bor rowed must be ret urn ed clea n a nd dr ied. Please use ca ution not to mis plac e sma ll parts or at1achments of a ny eq uipm ent.. This is very import ant for the next s tudent who will need to req ues t th at eq uipment.

Food Bins are carried one bin at a time, to avoid c ru s hing items.Plea se neve r stack food bins.

All food items that are ret urned must be return ed wra pped, lab eled and d ated when needed a nd refr igera ted.Plea se use ca ution with cross contamination.

Students must have their ID card to request a ny piece of eq uipment.

All tra sh is tak en dir ec tl y to dump ster a rea.A ll tra sh removal is don e by two st udents only, to avoid injur y and da nrnge to floors and sta in vells. Never take bag out of tra s h ca n.Always remove tras h in can dir ec tly to d ump ste r area.

All Kitc he n grease is discarded in grease bar rel ca n loca ted nea r d ump ste r area.

All ca rdboard should be flatt ened and pla ce inside cardboard dumpster.

Food s Prepared ill Scho o l Kitcl,eus Foods prepared in sc hool kitc hens wi ll

occas iona lly be used in th e res taura nts, pas tr y s hop, or for school fun ct ion s. Oth er remaining foods will be se nt to the pur chas- in g cent er, as dir e cted by the instructor. The school work s wit h loca l food banks and ce nte rs for the homeless to do nat e food

whenever possible. Food is never to be remove d fro m J t he kitchens by s tudents for cons ump tionelsew here.

Visitors toClass A g ues t may join a class by firs t

obta ining pe rmi ssion from the department director. On the day of the vis it, th e gues t must obtain a visito r's pass. Th e vis itor 's pass is to be presented to the inst ructor before ente ring th e class. We reg ret tha t s tud ents may not bring gues ts to wine tas ting or ha nds-on clas ses.

S111o ki11g Policy

Walnut Hill College promotes a smoke-free environm ent. Smok ing is not permitt ed a nywhere on ca mpu s property. This inclu des all par king lots, porch es, as well as fr ont and back ya rds. Rega rdin g the Ce nter for Hosp ita lity St udi es at 4100 Walnut S tr eet, 100 S. 42nd St reet and all dormitor y b uildin gs, s moking is not per mitte d within 50 feet of their ent ra nce.Th is in clu d es va pi ng, e-cigare ttes and hookahs.

Walnut Hill College is a non-smoking ca mpu s. Smok ing is not permitt ed an ywhere on co llege property This includes all outdoor areas such as pa rkin g lots, porche s, sidewalks on college 1>roperti es as well as classrooms, office and Reside11ti al Leami11g lmildi ugs. You may not smoke within 50 feet of any entrances on ca mpu s. Smokin g is pe r mitted on city owned sidewalks provided it is 50 feet from any entra nce. Please do not throw cigarettes anywhere but in the ash ca ns. Violators smokin g inside a ny co llege owned buildin g will be s ubj ect ed to a S35 .00 fin e and will be referr ed to th e Executive Vice Pres ident for sa ncti on. Violat or s s mokin g in non- des ignate d a reas will be s ub jected to a $35.0 0 fine a nd will be r efe rred to th e Exec utive Vice Pres ide nt for s an ct io n.

Food n11d Dri11k No eat ing or d rin king of beverages is

perm itt ed during class, in the classrooms, or in the library or compute r labs at a ny time.

Sc/tool £q11ip111e11t a11rl Fu rnitur e Stud e nts are res ponsib le for obta in ing

the ir own s tatio ne ry and sc hool s upplies. Stude nts may not rea r range the furn itu re or place the ir feet up on the chai rs. If a s tude nt s its on the ta ble t of a table t-a r m chair, it will break; so please do not do so. Students are not per mitte d to use schoo l eq uipme nt for perso nal use.

Contacti11g FaculhJand Staff Students are encouraged to contact

any facu lty member or s taff membe r by e-mMa il o r te le pho ne. Fo r pe rso nal mee tings, s tude nts must check in with a sc hool r ece pt io nist who will announce him/ her to the faculty or staff member. Stude nts are as ked to wait in the rece ption area until they have been a nnounce d.

Veterans Ad111i 11i stration Covered ind ivid uals may a ttend or

par ticipate in the cou rse of ed uca tio n d urin g the period beginn ing on the date on which the ind ivid ual provides to Walnut Hill College a ce rtifica te of e ligibility for en titlement to education ass is tance und er Cha pter 31 or 33 (a "certificate of eligibility " ca n als o includ e a "Stateme nt of Benefi ts" ob ta ined fro m the Depa rtmen t of Ve te ra ns Affair s' (VA) webs ite e-Benef its, o r a VAF 28- 1905 form for Chapter 31 auth orizatio n purp oses) and end ing on the earlier of the follo wing dat es:

1. The da te on whic h pay ment from VA is made to Walnul H ill Co llege.

2. 90 days afte r th e d a te Walnut Hill College ce rtified tuitio n and fees follow ing the receip t of the Ce rtific ate of Elig ibility.

Waln ut Hill Co llege w ill not impose any penalty, includ ing the assess ment of la te fees, th e de nia l o f access to classes, libra ries, o r other ins titutio nal facilit ies, or the requirement tha t a cove red in d ivid ual borrow additiona l funds, on any covere d i nd iv idual because of U1e individ ual's ina bility to mee t his o r h e r fina ncial obliga ti o n s to t he College d ue to U1e d e layed d isb urse menl fun d ing fro m VA under Chap ter 31 or 33.

Chapter 31 and Chap ter 33 s tud ents mus t submit a Ce rtificate of Elig ibility for entiUe menl to educatio nal ass is tance no la ter than the first d ay of U1e ir progra m.

Fir e n11d SnfetiJDrills Periodically, t he school wi ll hold fire

a nd sa fety drills. St udents will be given adva nce not ice of t he drills. Whe n the ala rm so unds, follow the directions of the staff and instruct ors. Walk, do not run.

Fire Exits and Evacuation Procedures Fire exits are eas ily a ccessible from all

of the classrooms, kitche ns, a nd common a reas of th e buildi ngs. Each buildi ng on campus is ass igned an Emerge ncy Coord ina tor tha t is familiar wi th the physical facilities of that building, fire safety and eme rgency exits. All alarm systems and fir e sa fety eq uip me nt is ins pected annually. Eac h Eme rgency Coo rdinator has access to emergency contacts and supplies as th ey deem necessary for their assig ned building. The emergency hotline (extension 3333) will be updated with any annou nce ments or inst ructions.

Accidents

Stude nts should be aware that the kitc he n ca n be a potentially hazar dous place, a nd should refra in from any act ion or behavior that may resu lt in in jury to th emselves or others. If a stud ent is hur t du rin g class or while at school, an instructo r or st aff me mber will make a determinat ion if medical attentio n is req uired.

Please note that it is co llege policy to ins ist on an evaluat io n b y a med ica l professi onal for most incidents.

Student Accident 111s11rn11c e Walnu t Hill College advises all student

to maintai n persona l med ical insurance, however, the college has secure d, for the prote ction or our students, the accident insura nce described below. Coverage commences at the time the studen t starts school and ceases when he or she is no longer act ively enrolled in the s choo l.

Ha zards ]11s 11red Agni11st

Students will be covered only for accide nts and injury sus ta ined while partic ipating in sc hoo l s ponsored and superv ise d activities in th is country and abroad, including travel as a group in conne ction with these sponsored activit ies. Coverage is prov ided on a ruII excess basis.

Jen 1111e Clery Disclosure of Cn111 p11s Security n11d Campus Crime Stati stic Act (Clery Act )

To be in complia nce with the Clery Act, federal regu lations require schools to complete an ann ual report or campus crime and secur ity measu res.

The purpose of th is repo rt is twofold. First, it allows applica nts to the schoo l to be duly aware of the crime sta tist ics for the schoo l as well as what preventative mea- sures are in place to manage security. Second, it allows sta ff and current students to review the report on an annual basis and become aware of not only the statist ics but also how the school community can work together towards creating a safe and pleas- ant envi ronme nt.

Any student who would like to read a copy of the repo rt can do so by contact ing the Vice Pres ide nt of Administ rat ive Services.

Residential Halls U nive rs ity City is home to some of the mos t delightful buildings in Philade lph ia: charming Victorian limestone man sio ns and manor hous es with d ramat ic architectural features - fireplaces, bay windows, and details found only in the gracious homes of yesteryear. These buildings are home to stude nts of Walnut Hill College Resi dent ia l Learning program.

Our Res iden tial Lea rn ing program co m- bines co mfortable, home- like, convenient housing wit h a fun, intera ctive approach to educat ion.

Upon request, the Office of Admissions will provide you with a complete packet of housing options and fees. Following are descriptions of some of the available options.

Bachler Hall Located at 4220 Walnut Street, Bach ler Ha ll is a s upe rvised s tudent residence in a charming brick townhouse directly across the street from the college .

This historic build ing is named in honor of Hans Bachler, one of the founders of The Res taurant School and a noted maitre d' in fine restaurants and hotels in Austria, Switze rland, Italy, Eng la nd, and the United States.

Bachler Ha ll has a lime s ton e fa ade and fea tur es many of the his tor ic a nd architectural details that dis t in guis h buildings from the turn of the century. It offers an excellent view of bot h Walnut Hill College and St. Mark' s Square, a quaint street lined wit h nagstone side- wa lks, t rees, a nd his tor ic houses .

Hunter Hall Lo ca ted at 4231 Walnut Street, Hunter Ha ll is a brick townhou se lo ca ted on campu s. This fully furn ished student reside nce features comfortab le s uites th a t come in a varie ty of sizes.

This char ming building with mahogany woodwork and noor to ceiling mirrors is named in honor of Tom Hunt er, a noted chef and co-founder of The Restaurant School.

Perrier Hall & College Hall These Ha lls are a turn -of-the-century Victorian-style brick four-sto ry tow nhouse. It is named in honor of Georges Perr ie r, the world - re nowned chef/ ow ner of Le Bee- Fin - the Philadelphi a restau rant rated number one in the United States by Conde Nast Traveler magazine . College Ha ll featur es beautiful hand-ca rve d mahogany woodwork, high ceilings, a nd unique architectural details.

These his to r ic b uildin gs have been renovated and redecorated with beautiful furnishings.

Upper-class Student Housing The college provides housi ng for uppe r-class s tude nts in leased apartment buildings located within a block of the campu s. These build ing s featu re bea ut iful, compl ete ly r eno- vated apartments.

Off-Campus Housing Off-campus housing is ab unda nt ly ava ilable for Walnut Hill Colle ge s tuden ts because of our proximity to the U nive rsity of Pennsylvania. A variety of apartment options for any budget a re I o cat e d w ithi n wa lking dista nce of the college.

What is a "Student Leader"? Stud ent Lea der s or SLs a re upper classmen w ho have been selected to assis t res ide nts with their transition to life at the college. SLs ar e a dedicated and knowledgeable group of s tud ents who can do much to enhance your on-campus living exper ience. SLs pla n social and educa tional programs, trips and much more. SLs are also available if yo u jus t nee d someo ne to talk to. SLs are a valuabl e reso urce for s tudents. They can help po int you in the righ t direction.

Get to know them!

An Interactive Learning and Living Experience Walnut Hill College's Res id e nti a l Lea rn ing program provides livin g and learning with interactive s tyle!

Weekly act ivities give residents the optio n of pa r t ic i pat ing in dinn e r groups at loca l res taurants, themed dinne r pa r ties, movi e nights, so ftba ll games, bowling out- in gs, co nce r ts, and much, much more.

Ou r Stude nt Affair s staff me mbe rs are always on hand with s pecial s ur prises- - perhaps a midnight br ea kfast or ice cream socia l; pi zza and videos o n a cold drea ry night, a Celebrate Spring BBQ on a s unny afternoon, or even a n "Ar ctic-q ue'..'.for those who don't want to wait for spring to get out the grill!

We offe r a menit ies and activi t ies that are ha rd to find in other college reside nce hall sett ings. Fro m the special gifts that celebrate your a rrival to the heart- warming ho liday act iv it ies that enhance the season's magic, you will fee l at home at Walnut Hill Co llege.

The st rength of the Residential Lea rn ing program is one of the reaso ns Walnut Hill Co llege res ide n ts beco me such good frie nds. Come visit the ha lls to get a feel for the comfortable and invitin g e nviro n- ment You will find s pacious bedrooms and a tt ract ive fu rn ish i ngs, along with

frie nd ly faces a nd warm s miles. Our res i- d ent ia l halls are the perfect homes away from home.

Because of our commit ment to foste ring a safe and hea lthy commun ity, a full time Stude nt Affairs staff person is on duty at all times, and Student Lea ders help provide a safe and sup portive e nviro nme nt.

Because Walnut Hill College's res ide nce ha lls are right next door to the college, our halls could not be more convenient for our busy students.

World Dining Unlike typical college meal programs, Waln ut Hill College's Residential Lea rn ing World Dinin g program takes dining to new heigh ts. He re's a sa mpling of how our stude nt dini ng se rvices will co mplement your studies in the hospitality indu st ry.

Breakfast You ca n s ta r t your clay w i th a light conti- ne ntal breakfast with a not a bly Europea n flair, indulging in a chocolate croissa nt a nd s tea ming co ffee.

Yearning for a heartier Ame rica n breakfast? Select from omelets, French toast, and more. And, of course, there are fresh juices, croissa nts, Da nishes, a nd mu ffin s, as well as a variety of teas and great coffee.

Lunch The Marketplace is the gathering place for a cas ua l lunch. Mingle with friends and classmates as you enjoy made-to· orde r pasta prepared in our Eu ro pean ma rket-place setting. The menu features a selection of soups, salads, sandw ich es, pastas, quiche, pi zza , and light e nt rees.

For desse rt, you will find our dis p lay case filled with de li cious pastr ies a great temptation. There are not many college din in g prog ra ms where you can end your meal with a raspberry tart, a choco la te Bavaria n, or a class ic Na p o leo n. There is also a full se lection of soft drinks, teas,

and fla vored coffees.

So whet he r it is a s imp le ham and cheese sa ndwich on crispy Fre nch br ea d, a ga rd en sal ad, or a h ea rt y bee f stew, lunch in ou r World Dinin g program is a delight.

Dinner There is noth in g bette r than sharing a grea t meal with frie nd s. Din ne r in our World Din ing progr a m is t ruly an in te r- nation al experience. Each even ing brings a newsur prise. Featured dis h es ra nge from class ic French cuisine to As ia n a nd Me d ite r ra nea n s pecia lti es to favorite American s ta nd-bys.

One night you w ill e njoy trad itiona l Southe rn cook ing with fri ed chicken, bis- cuits, and crisp, fresh vege ta bles. Other nig hts, t he re will be grea t pastas such as class ic s paghe tt i Bologne se , linguine with cla m sauce, and fe ttu ccine Alfredo.

You w ill love our "Blue Plate" Specials:meatloaf with mas hed potatoes, roast turkey with s tuffing, and roast chicke n with bu tt ered noodle s.

Int ern a t io nal s urpri ses in clud e spicy kung pao ch icken, shep herd's pie, Midd le Eas tern shis h kebabs, and Me xica n faji- tas. Casual dining eve nts include "ma ke yo ur ow n pizz a" w he re yo u can top fre s h- baked pizza w ith your choice of s pecialties.

Don't be s urpr ise d if a d in ne r event ha ppens ou ts ide, s uch as an o ld - fashio ned barbecue with all-Am erica n hot dogs, ha mburge rs, sa lads, watermelon, and all the usual fixings. Fi nish off you r

mea l with a fa bulo us desse rt from our pastry shop. Our dinner pla n also fea ture s wo nde rful homemad e breads, vegetables, and salads that wi ll make dinn e r a high- lig ht of you r day.

Great Meals Are Available Six Days a Week Th e World Dinin g progr am is ava ila ble to Walnut l-lill College students Monday through Saturd ay . Th e re are no mea ls availa ble on Sund ays. The program is available to both Re s identia l Lea rn ing s tudents a nd to those who live o ff-ca mpus.

World Dining Offers Real Flexibility Yo ur Waln ut l-lill card can be used as a debit ca re!. You can also selec t fro m many meal plan option s. A co ntine ntal or full breakfast is availa ble beginnin g at 7:30a m. Lunch optio ns in clude such favo rites as hom emade soups, hearty sandwiches, fres h pizza a nd pasta, salads, and e ntr ees. Dinn er feature s a va rie ty of freshly prepared entree and desse rt selec- tions available until 7 pm. Please review the College's Meal Plan Brochure for the various options. Restaurant Options If you wa nt to tr ea t yo urse lf to a s pecia l dinner, you can use your Wa lnut Hill ca rd in any of Walnut Hill College's o pe n-to- the- pub lic res ta ura nts. You can e njoy the Old World se tti ng of the Ita lian Trattor ia, the dow n- home comfort of The Heartla nd, or the elegant Europea n style of the Cour tyard and The Gre a t Chefs - a ll at a 10 per ce nt s tude nt disco unt.

College Store You can a lso use your Waln ut Hill ca rd for purchases from th e college store. The re is a wide sele c ti on of s hir ts, jackets, caps, cookware, and ot he r specialty ite ms from which to choose .

Student Activities Students may a lso use their Walnut Hill card to pay for any s tudent act ivit ies, s uch as stude nt club events, ski tr ips, and s portin g events.

Community Education Classes The card can be used to purchase communi ty e duca tion classes. Stude nts rece ive a 20 pe rce nt d is co un t.

Guest Meals A s t udent holdin g a Walnut Hill ca rd may in vite up to two guests for any meal serv ice . Payme nts for guest meals will be cha rged to yo ur card.

MealPlans Any act ive ly enrolled s tude nt may purchase one of the College's Meal Plan s or WHC Dollars on the WHC Card.

There a re four Meal Plan options so one willl be right for you. Reside nt sn1dents must choose one of the Meal Plan optio ns.

The Meal Plan brochure is a vailable in the Admission Office and can be purchased with the Bursar.

Add it iona l purchases can be made throughout eac h term with the Bursa r or on line sto re.

Refunds The re is a $50 ad minist ra t ive fee charged to ca nce l an acco un t. To rece ive a re fund, all tuition, book, equipme nt, a nd hous ing acco un ts must be current.

Refunds are not offe red unless the college's business office receives w ri tten a uthoriza t io n from the init ial purchase r. Cas h refund s are not offered on remain- in g balances of $100 or less, after the ad minis trativ e fee has bee n ded ucted. Bonuses added to larger accoun ts are forfe ite d.

If the bala nce is $100 or less the ca rd

purchase r will receive a gift cert ifica te in the a mount for use in the college's ope n- to -t he- public resta urants, The Pas try Shop, college s to re, or for com munity e d ucatio n classes.

Student Associatio11s

Stude nts a re encouraged to join and pa rtic ipa te in stude nt asso cia tions. Membership will a fford each student the opportunity to supple ment and enhance their education, have fun , meet classmates, and in some cases, network with ind ust ry pro fessionals. In add iti on, they will e nhance s tuden ts' resumes as me m- bers hips ca n be listed. We are always loo king to add more variety to our me m- bers hip optio ns. If any stu dent is in te r- ested in sta rting a new club, please see a staff member in the Office of Student Life w ho will be ha ppy to offe r ass istance. Th e following is a current list of act ive ca mpus organiza tions:

Cul i nary Team

Dedica tion, det a ils, and pat ie nce d is - t ing uis h the awa rd -w innin g chef from th e sta nd ar d chef. As membe rs of the Cu lina ry Team, stu dents will lea rn from two of our facul ty members who have competed in both national and inte rna- tional culina ry competit ion s. Stude nts w ill pa r ticipa te in works hops and hone competit ion s kills.

T he cul in a ry team has achiev ed tre-

mendous success in past compet it io ns. Culinary Tea m members represent ed the Un ited States in the 2004 Culina ry Olympics in Germany, winning bot h a gold and a bronze medal. The Culinary Team wo n a gold meda l in August 2002 in t he Stude nt Team Na t ional Cha mpions hip in Las Vegas and was na med the ACF (Am e rica n Culinary

Fede rat ion) Culinary Youth Tea m USA 20 0 4. Re present ing the United States, the ACF Culinary Youth Team brought home a gold medal from the 31st World Co ngress of the World Associatio n of Cooks Societies in Du blin, Ir ela nd, in Ma rch 2004, where they competed agains t 15 othe r tea ms from around the wor ld. At the 2003 ScotHot competit ion in Scotland, the tea m ca me in second place overall with a s ilver medal in the hot kitchen and a gold medal and fir st place for cold food.

The Cocktail Club

The Cock ta il Club offe rs the opportunity to be part of one of the most active organ izatio ns on campus. Learn to make a variety of brewed beverages, bee r, cider, bir ch beer, and the subtle s kill of fla vor- ing. Expose you rself to the diverse nat ure of brewing and why it has grown in popula r ity here and abroad. We offe r unique tast ings and fie ld trips to lo cal brewe rs. Enjoy food matching's and the value of brewed beverages in cook ing. The Cock tail Club will teach you what you need to know about brewing, sto rin g, and serv ing fine brewed beverages.

The Garden Club

The Garden Club a llows everyo ne on campus to en jo y the ir e ffort s, from the age old culinary and med ic ina l herbs, to nontrad it ional ones from othe r cult ures. While mak i ng the best of our four seaso ns we en joy, club members will stu dy, plan, and procure seeds , pla nts and cutt ings for our next growing season. Sala d greens, vegeta bles, flowers, and herbs will pinpoint our efforts - some ut ilize d here in our kitchens! join us on a vis it to local far m or gree n house to see firsthand the true joys of the garden. Int roduce yourself to the wonder s of growth , flavor and taste as par t of the slow food concept.

The Gourmands The Gour mands offer s ad vent uro us

st udents the opportuni ty to expand their cu linary repertoire and explo re cuis ines of the world by arrang ing special ethnic cook in g classes , trips to markets, food process ing cente rs, special dinner parties, and vis its to t r a de shows. They also have a passio n for disc o vering new tec hniques a nd trends in the ind ust ry, wit h a focus on organ ic foods. A faculty mem ber acts as a mentor while the stu dents he lp set the agenda for the club and plan th e act ivit ies.

Tastevin Society

The Tastevin Soc iety is the school's win e club, whic h organizes special w in e tas tings, visits to local wineries, and wine cella rs of nota ble restau rants and hotels. The aim of the Tastevin Society is to e xpand each membe r's wine repertoir e and help them glea n as muc h as poss ible from the vast world of w ines. All s tudents are encour aged to join. The name of the club is ta ken from the specia l wine -tasting cup used by Somme lie rs. Students and their faculty mentor will develop the se m- inars a nd age nda.

Hospitality Management Club

Like to peek in a banquet roo m before it's set, visit hotel rooms and suites and see as many kitche ns as you can? The Manageme nt Club takes a hands-on a pproach to excitemen t by vis it ing the many luxury hotel and restaur a nts in the Phila d e lphia a r·ea. St udents will have the oppor tunity to meet indus tr y leaders and learn the sec rets of their success.

The Pastry Club

If you enjoy the a ro mas that come fro m the pastry shop, then this is the club for you! Stud ents inte res ted in past ry, bread, and decorating techn iques join togethe r to expand their pastry repertoire

and practi ce to make them perfect. The re are de mon s tra tion s by Phila d e lphia 's top pas try chef s as we ll as tr ips to chocolate factor ies a nd pas try s ho ps. The ideas a nd o p po rt unit ies a r e lim it less .

WHC Book Club

Are you an avid re a der? Ha ve you wa nte d to rea d mor e but just didn't have the time? Well, the tim e is now! Join our very own WHC Boo k Club and en joy explor ing t he many poss ibi lit ies t ha t a goo d book opens to you. From fict ion, to memo ir s, to his to rica l ac co unts - the re is so me th in g for eve ryo ne to enjoy. The g ro up mee ts once a month to disc uss the book in de ta il a nd kee ps in to uch with online messa ge boa rds durin g the off- weeks. Op e n your mind to a whole new wor ld above and beyo nd the hos pita lity ind ustry.

New Clubs: Please see The Office of Student Life for new clubs forming this year.

Student Calendar

Each month a calend a r will be publi shed listin g a ll of the importa nt events for the month, s uch as act ivitie s, holid ays, a nd school pro motions. We st ro ngly urge s tu de nts to refer to it as a remind e r of all sc hool eve nts . The ca le ndar is ava ila ble on the web at walnut hillcollege.e du/ e vents and on Schoology.

Special Events

Sched ule d t hr o ughout the schoo l ye a r, s pe cial e vents a re tim es when s tudents can work closely with t he chefs a nd ins tr uctor s. Eve nts may includ e ba nqu e ts a nd dinn e rs, participatio n in local and na tio nal culina ry a r ts co mp etition s, or ie nta tion s, g radu a tion, ca ree r fa irs, a nd various pro mot iona l e vents for th e co llege. Not ices about

these special events are always dis trib uted or posted.

Video Messages and Electronic Bulletin Board

Tele vis ion monitor s on ca mp us d is - play vid eo messages to keep stude nts informed of all current events.

Ele ct ronic bu lle tin boa rd s (located at the stude nt entra nce by the purchas ing ce nte r and a t the e ntra nce to The Ce nt e r for Hos pi ta lity Studies ) delive r in for mation on upcomi ng events and ha ppe nings thro ughout the day. The se events are sched uled a t d iffe re nt times a nd lo ca t io ns in order to give as many s tud ents as pos- s ib le the oppo rtun ity to par t ic ipa te in a varie ty of activit ies.

Student Hotline

To find out the lates t infor mation on school ha ppe nings dia l th e s cho ol's te le- phone numb e r: 215-222-4200 and enter in ext. 3333. This recording offer s up-t o- date infor mation on ma ny act ivit ies.

Th is sa me line is used for information regarding snow day s. Refe r to the Policies and Procedur es sect ion unde r Acade mic Informa tion for mor e informatio n.

Student Memberships in Professional Associations

We encourage all students to join the ma ny pro fess iona l assoc iatio ns for our trade. These assoc ia tion s will offe r se minars and meet ings, but mor e important ly, a contact w it h established foodse rvice a nd hos pita lity p ro fess ion als. Me mbership w ill e nha nce each stude nt's res ume a nd ca ree r.

Student Demeanor

Stude nts are expec ted to cond uct the mse lves o n ca mp us and off as pos itiv e, profess iona l re prese ntatives of Walnut Hill

Coll ege. St udents a re ex pected to behave with proper discretio n at the wor ksite, whe n vis it in g any hos pita lity sett ing, a nd d ur ing a ll school-relate d fun ct ions. Stude nts of Walnut Hill Co llege a re our a mbassado rs; therefo re we count on st udents to uph old the t rad it io n of excelle nce a nd hos pi ta li ty that Walnut Hill Co llege s tands for.

Approprinte wo rkplnce belinviors i11c/11de:

• Arri ving for wo rk on time • Dress ing in appropria te uniform or

pro fess iona l ward robe • Working all sched uled shifts • Contac tin g th e manage r immed ia te ly

if h e/ s he is unable to wo rk due to illness

• Do in g the wo rk to the bes t of his/ he r a bi lity

• Ma in ta inin g a positive a tt itud e • Dea ling res pec tfully w it h a ll

co-workers and manage rs • Kee pin g th e ma nager informe d about

cha nges in his/ her sc hool schedule • Kee pin g trac k of his/ he r own

int e rns hip hours • Providin g the manage r with the

necessa ry forms to record his/ he r int e rn s hi p hours

• Re po r ting all wo rkp lace inj uries to the manage r immedia tely

• Re p o rti ng any occurrence of illega l a ctivi ty in the wo rkplace

• Re fr a ini ng fro m the use of drugs a nd a lco hol in the wo rkpl a ce, or arriving at wo rk und e r the in flue nce of dru gs or alco hol

• Re frainin g fro m ta king unsc heduled brea ks

• Re fr a inin g fr om fight ing or viole nce in the wo rkp lace

• Refra ini ng from bringing a gu n or wea pon to the wo rkplace

• Securin g and ma in tain in g a profes- s iona lly sa nita ry too lbox

• Givin g pro pe r tw o weeks written not ice of his/ he r in te ntion to lea ve d1e job

Infr ac ti o ns o f t hese polic ies may re s ult

in disc ip lin a ry act ion up to, and in cludin g, expulsio n fro m sc hoo l.

Please note: Should a stude11t choose to leave a job without a proper tw o week notice, the hours he/she may have accrued at that worksite will not be counted toward his/ her i11te rnship requir ement

Career Fairs

Ca ree r fairs a re sc hed ule d tw ice pe r yea r o ffe rin g stu de nts of Walnut Hill College the opportuni ty to ne two r k a nd inte rview w it h many e mpl oye rs at o ne t im e. These eve nts are he ld on ca mp us. This is a p ro fess iona l ev e nt for a ll s tu d ents and al umni of Walnut Hill College. Class schedu les a re ad justed to permit s tud ent a tte nda nce.

Attendance is hig hly suggested for all

full-time student s, and profe ssional dress or chef whites arc requir ed.Stud e nts a re req uir ed to con duct the mse lves with deco ru m a nd pro fess ion a lis m, befit t ing a hos pita lity st udent a t Walnu t Hill Co llege.

Library and Resource Center

The Libra ry a nd Resource Cente r a i ms to p ro vid e stu dents wit h t he resources a nd ass ista nce n ecessa ry for s uccess at th e co llege as we ll as in the ir future endeavo rs. The Libr a ry a nd Resource Ce nte r s taff pro motes the deve lopment of in formatio n-see kin g s kills, a nd encourages students to approach their educa tio n at

Walnut Hill College as the beg inni ng of a Lon 11 Periods life-long lea rn ing ex pe rie nce . Loa n pe riods va ry for different

mate ria ls; gene ra lly mate ria ls wi ll be The ce nt e r is located on the third floor lo a ned for a 21 -day period. There may

of Allis on Ma nsion, and co ns ists o f the be a shor te r loa n pe r iod for a udiovis uals, libr a ry and co mp ute r labs. Available rese rve book s, and text books. resources in cl ude books and magazi nes cove rin g culina ry and past ry a rts , foodse rvice and hospita lity manageme nt, trave l and tourism, a nd wines; as well as a growing re fe re nce, bus iness and ge ne ral ed ucation collect io n. If we do not own an ite m tha t a s tud en t ne eds, the st udent may be able to bor ro w it th ro ugh Dr e xel's libra ry or via in te rlibrary loan; please see a libra ry sta ff me mber for deta ils.

Elect ronic d ata bases a re a lso availa ble

with access to an elect ronic books, full- text news pa per and magaz in e a rt icles, a nd index ed a nd full-text schola rly jou r- nals both in the arts and scie nces gene r- ally, and with a hos pita lity focus. Please see a libra ry sta ff memb er for ass is ta nce locating or using any of thes e reso ur ces.

Library Usage Access

Access to the library is li mited to Res ta uran t School students, s ta ff a nd fa c- ulty, and to Dr exe l Unive rs ity students with a valid I.D. card and a ppropri a te s ig na ture s fro m their institution. Oth er ind iv id uals may be pe rmitted to use the libr a ry by co nta cting the libr a ria n to make advance a r ra nge ments.

Libra ry hou rs vary th rougho ut the

yea r. Ple as e c hec k the libr a ry' s we bsite for c urr e nt ho urs of ope ra tio n. Whe n class es are in sess ion, the libr a ry w ill open one hour before academic classes begin and rema in o pe n one hour a fter a ca d e mic class es end while classes a re in sess ion .

To renew, pleas e contac t a libr a ry staff me mbe r in pe rso n, by te le p ho ne, or via e-ma il. Please note that there may be a limi t on the numb er of renewals.

Circ11/n ti o 11 Limit

Ge n e ra lly, s tud ents may borrow up to 5 items at one tim e.

Reen /l s n11d H ol ds

All t hr ee-wee k loan items are su bject to reca ll after two w ee ks if requ ested by anothe r user. If a stud ent wis hes to see an ite m tha t is checked out, a hold can be placed on the ite m and the s tude nt will be notified whe n the ite m is ret urn ed.

OverdueNotices

Students checking o ut libra ry materia ls ass ume res po nsibility for retu rn ing or re ne win g materia ls on t ime and for paying fine s in curr ed. Fa ilur e to return mate ria l or to clear outstand in g fine s may res ult in suspension of borrow- ing priv ileges. Privileges w ill be a utoma tically s us pe nded if a reca lled ite m is not ret urned by the date req ues ted.

Fi11es

Fin es o f 25 ce nt s a day per it em a re cha rged for ove rdu e ma te r ia l. A five- d ay grace period is observed afte r th e du e da te, durin g whi ch time ma te ria ls may be retu rned or rene we d wit hout a fin e. Fines on ma teria ls re tu rned a fte r the grace perio d are calculated from the due date (i.e. on the sixth d ay a book is ove rd ue, a fin e of $1.5 0 will be owe d).

Fines for reserve or audiov isua l

materia ls are $1.00 per day. A fin e of $1. 00 a day is c harged for recalled mate ria l not return ed by the reques ted due date (no grace period). The maximum fine for an overdue ite m is $20.00. For unr eturned ite ms, the maximum fine plus a re pla ce ment charge dependent upon the price o f the book is c harged.

Fines shoul d be paid to library staff

w h e n re tu rning overdue mate rial. At the end of eac h term, unpaid fines will be reported to the bursa r.

Care of Library Mn terinls

Students are res pons ible for re t urning libra ry materia ls in good condition for the bene fit of future use rs. Students should not ma rk library mater ia ls with ink, pencil, or anyt hing else. S tu dents a re as ked to report to libr a ry s taff a ny book damage they disc over.

Computer Lab Usage

Two compute r labs are located on the thir d floo r of Allison Ma ns ion; there are als o compute rs ava ila ble in the libr ary. A th ird computer lab is located ad ja cent to the Wine La b on the secon d floor of Alliso n Ma ns io n. Compu te r lab hours ca n vary but typically a re Mo nday

a nd Friday 8:00 a.m. - 5:00 p.m., Tues day-Thursday 8:00 a.m. - 8: 00 p.m., and Saturday 10:00 a.m. - 5:00 p.m. while classes ar e in sess io n. If s tudents nee d to use a comput er outs ide of these hours, the seco nd-floor lab is a vailable for their use. (Occas io nally, classes are held in the comp uter la bs or library. In these ins ta nces, we will do o ur best to ens ure s pace is availa ble for s tud ents to work.)

All stu dents have computing and

printing privileges; access may be denied to non-students. Please also keep in mind that compute rs a nd print ers a re provided primar ily for students to complete schoo l- relate d research, assignme nts, a nd pro j- ects. No n-schoo l-re lated use may be denied.

Conduct in the Library and Computer Labs

No food or drink is a llowe d in the libr a ry and computer labs. Students a re also asked to refrain fro m lo ng or unn ecessa ry cell phone use and loud conversa- tio ns.

f

Nearby Points of Interest 0 W alnut Hill CollCampus

2 OnermCon-.,lex

SOUTH

' Fresh GrocerSupermarket

SupremeSupermarket

' Sansom Commons and The Hub: • shops & restaurants

Institute for Contemporary Art

University Museum

F

Tour of France

2.5 credits

SP

ranee is t h e desti na tion of gast ronomy. From the chalky so il of Cha mpagne that nurtu res the sparkling elixir o f cele b ra- t io ns, to the far mhouses in Burgundy whe re fa milies ha ndc raft wonderfully ea rthy cheeses, to the stately chateau where a nobleman crea tes s tella r wines from noble g ra p es, to the streets of Paris that are aliv e and b ustling with markets, shops, and renow ned res taurants - a journey to France is a dr ea m for anyo ne se rious about fin e cuis ine and wine.

For Culin a ry Art s a nd Pas try Arts students, the dream ce rta inly comes tr ue w ith the college's Tour of France. As the excitin g cu lmi nat ion of the associate degree progra m, the Tour of Fra nce is a n eig ht-da y gas tronomic journey that will t ra nsform the char min g villages , famous

vine ya rds, a nd magn ifice nt countrys ide of the Champagne and Bur gundy regio ns of Fra nce into your own personal classroo ms.

The teache rs are the loca l chefs, wine- ma kers, and food art isa ns, who will lead you th ro ugh fasci na ting tours, tastin gs, and meal s. Dur in g t h e trip, you'll discove r the cou ntr y and cult ure that tra ns for med fine cuis ine a nd hospit al ity into an a rt form.

Hos te d by faculty membe rs of Walnut Hill College, along with a guest chef, the Tour of France is an ide al way to be intro du ced to this wo nde rful count ry. Nearly all of the ex pens es a re cove red by the tu it ion: airfare, ground tra nsporta tion, most mea ls, tip s, ta xes, hotel stays, and admiss ion fees.

You will sta y in modern hotels a nd trav el in a deluxe motorcoach, fully eq uipp ed wit h many comforting amenities.

The trip takes off in the Champagne region, whe re you will be on the guest list for a tour and tast in g at on e of the reg ion's luxury champagne hou ses. The n, you will s te p in to the monaste ry whe re the monk Dom Pe rigno n is c r e d ited with di sc overing th e cha mp ag ne ferme nt ing pro cess .

Yo u will then travel to Burgundy, a reg ion rich in wonde rful culina ry crea tion s and

renow ned win es. Next, you will visit the fasci- nating city of Dijon, famous for its mustard, spice bread, and the bla ckcurr a nt liquor, Cass is.

You w ill m ove on to Beaune, which is a charming medieva l town mos t no ted for its annual win e a uction.

By the time you arrive in Auxe rr e, you will s tro ll this bea utif ul city's cobblestone streets, lined with Tudor houses, amazed by wha t you have al ready expe rienced. Exploring the rive rboat houses and floa ting cafes that dot the Yonne Rive r, you will wish the tr ip wou ld never e nd.

But no visit to France would be complete w itho ut seeing the City of Lights - Paris! It is a milage of neighbor hoods, eac h with its ow n flavor. r rom the chic right bane and the bohemian left bank, to th e a r t and cha rm of Montmartre, Pa ris unfolds its e lf with incred ible surprises.

In eac h city, you will enjoy a hotel breakfast a nd a day full of act ivit ies, s uch as tours and < tastings. There is also fre e t im e eve ry afte rno on for sho ppin g, dining , and discove ring the s pec ia l charms of eac h area.

And, at th e en d of eac h day, you will share a wond e rful mea l with your class mates and mentor s. School sho uld a lways be thi s in credibl e!

Th e tour does n't end with a goodbye, but wit h a bie ntot , which mea ns we w ill see you soon on your next tr ip to Europe.

SP

Cruise and Resort Tour 2.5 credits

At Walnut Hill College, the wor ld is your class room - lit era lly. As a Restaurant or Hotel Management major, your education in clude s an eight -day behind- t he-sce nes tour of Walt Disney World®, central Florida reso rts, and a Bahamas cru ise.

People who experie nce the wonders of the g rea t c rui se lin e rs rea lize that cruise ships are floa t ing luxury hotels and r esorts. Th ese ships e nte rtain more tha n 2,000 guests, 24 hours a clay.

Th e re fore, what better way for our Hot e l Management and Res ta ura nt Ma n age me nt s tude nts to lea rn the a rt of true hos pita lity than by s pending eight d ays on our s pe cially-c r ea te d Cr uise a nd Re so rt Tour?

You w ill go be hin d the scenes to lea rn

from noted experts in the fie ld of hospitality. Nearly all of the expenses are covered by the tuition. Thi s in cludes airfare, ground tra nspor ta tion, hote l, taxes, tips and the full cr uis e to th e Bahamas with all meals in clud ed .

Th e tour is hosted by me mb ers of the manage me nt faculty of Walnut 1-l ill College.

Your classroom may be Main Street in the Magic Kin g dom® , a lu xury cruise sh ip, o r a ma jor Caribb ea n res or t.

Yo ur teachers will be hotel ma nage rs, co nve ntio n coord in a to rs, cruise ship directors, chefs, and hote l marketers.

The tour begins in central Florid a, w here you will stay at Walt Dis ney World's beautiful I<ey West Resor t. You'll be trea ted to a rare opportun ity to go

behind the scenes of the Disney operation, vis itin g their famous undergro und se rvice tunnel system that serves the Magic Kingdom theme park You will tour many of Disney's hote ls, re sorts, a nd res - ta urants, while having mana ge ment brie fings with Disney s taff on s ubj ects such as cus tome r service, sa les, marketing, and hotel a nd resta ura nt manage ment.

The eight -day excursion continu es with tours and manageme nt briefings at so me of central Florida's most reno wned reso rt hote ls and resta u- rant complexes.

At Port Canaveral, you will board a luxury cruise ship that becomes your float ing classroom for three days. While on board, you'll pa rt ic ip a te in ma nage ment se min a rs with the ship's executive staff, as well as a half-clay sess ion at a reso r t/ cas ino on Paradise Island in the Ba hama s.

During the Cruise and Resort Tour expe rience, you will also complete your ow n ind epe nde nt pro jects , evalua ting certain aspects of the hos pita lity ind ustry. This dynamic four- credit course proves to be inv a luable to our management stu dents - and it will be an experience you will never forget.

SP

Cultural Tour of England 2.5 credits

On the fr inge of Europe, but often in a wo rld of its own, Eng land is a place of diversity, reflected in its wealth of histo ry, its la nds ca pe, its a rchitectur e, a nd its people and custo ms. It is a plac e of ro lling pastures and ancient pathways, tranqu il waterways and busy moto rways .

For stude nts enrolled in any of the fou r baccala urea te progra ms, th is course ma rks the culmination of their program wit h an explora tion of some of the best of England.

Appro pr ia te ly enoug h, the tou r beg in s in hist ori c Oxford, renowned the world over as home of one of the old est a nd most highly re ve red univers it ies in Europe. Oxford is a city do mina ted by its co lleges, num erous qu ad ra ngles, ha lls a nd cha pels. You will walk alon g the pa ths,

see sixtee nth-ce ntury libra r ies a nd the spectac ular Christ Church College with its huge Tom Tower that houses the mas - sive bell. These are exper ienc es not to be misse d.

Next, it's o n to the neighbo r i ng tow n of Windsor to view Eng la nd's la rgest cas- tle. Windsor has been a royal r es id e nce for nin e hundred yea rs. Stan ding on a cliff a bove the Th a mes River , it domi- na tes thi s bea ut iful, histor ic town.

In Ba th, you w ill see the great Rom an bathing complex and so me of th e mos t impr ess ive Roman re ma ins in Br ita in, super bly pr ese rved a nd pres e nt ed. T his town owes its impo rta nce to its hot s pr ings, wh ich a re found nowhe re else in Bri ta in. Walking pa st t iny sho ps and fash- ionab le stores, the roads lead to the Sally

Lunn Ho use. Built in the sixtee n h und reds, it is a lways ready to welcome vis ito rs to its de light- ful tea rooms.

You will the n prepare for your visit to Lo ndon, the most vib ra nt of cities. You will expe rie nce th e cere mony, tr ad iti o n, e nte r ta in - ment, food and the contrasting faces o f th is mode rn city. It is in tensely cos mopolitan a nd multi-c ultural, but s till re ta ins the po mp a nd cir cumsta nce that honors ancient tr ad it ions. Lon do n is a city th a t has und ergone seve ra l re in ca rn a tion s, ye t has manage d to e merge unscathed each time, continuin g to dr a w peo ple the wo r ld over.

T he e no rmo us choice of resta ura nts in ce n- tr al Lo ndon a nd beyo nd is ev id ence of th e c ity's many faces and its diverse inha bita nts. Dini ng o ption s range fro m "modern Euro pea n" cu is in e to the e ver-pr ese nt fis h a nd chips, a uthent ic Ind ia n, or fre s h s ea food specialties. You will sa mple the best of Britis h fare as well as the trad it ion al high tea.

As Samue l Jo h nson wrote, "When a man is t ired of London he is t ir ed o f life, for there is in London a ll that life can afford." Britain as a whole offe rs an infin ite var iety- histo ry, roya lty, Ro man ru ins, cru mbling castles, sta tely homes, parks, posh neighbor hoods, shopping, theatre and museums.

So, get rea dy to acqua in t yourself with the age-o ld glory, charm, and vita lity that make jolly old England wha t it is today. Tallyho!

Admissions An a pplica tio n for admiss io n to Walnut Hill Co llege is ava ila ble to any individ ual w ith a high schoo l diploma or its equ ivale nt and an inte res t in de velo p in g a ca ree r in fin e res ta ura nts, Foo d se r vice, or hospita lity.

To apply for admission: Contact the Office of Ad miss ions at eithe r 215-222-4 200 ex tens ion 3011, or toll-fr ee outs id e the 215 a rea code at 877-925-6884 or on-line at in fo@walnuth illcollege.e d u to sche d ule an in itial interview. Duri ng this in terview, an ad miss ions re p res e nta tive w ill d isc uss the college's p rog ra ms, act as you r host on a to ur of th e co llege, and a nswe r a ny q ues tions you may have. Once a persona l inte rview has been com ple ted, a comple te a p p lica tion packet may be offere d that explai ns the process below in d eta il. • Submit t h e a pp lica tio n form, includ ing

the goa l sta teme nt. • Submit t he ap plication fee of SSO, and

the reg is t ra tion fee of $150.

• Submit an a uthorize d copy of a high school tra nscr ip t or GED scores .

• Submit two letters of reference from fo rmer emp loye rs , s uperviso rs , co unse l- ors, or inst ru ctor s, dated not more th an two yea rs before the date of a pplication. Previous work experience in the hos pita lity field is not an ad miss io ns req uire me nt; the re fore, it is acce ptable to o b ta in refe ren ces fr o m pr ofess io nals outs ide of the hos pita lity in dustry .

• Ma ke a n a ppo in tment to take the Skadd ro n Achi eve ment Analysis test or submit SAT scores with a combined s co re of900 (Ma t h & Crit ica l Read ing) a nd a bove , in which case the test will be wa ived. Candi da tes ta king th e Skad d ro n Achieve ment Ana lysis must score in the 25th percentile or above to be cons idere d for adm iss ion to the Co llege.

Ad miss ions materials may be sub mitt ed toge ther or ind ividua lly as they become ava ila ble. Once a ll ad miss ion req uirements a re fulfilled, an a p pl ica n t w ill

rece ive noti ce regarding the status of his or her application within two weeks of the comple tion of the a pplica t ion. There are no application dead lines; however, we encourage a pp licants to apply as early as possible . Enro llm ent is on a firs t- come, first-served bas is. Appli cat ions rema in valid for up to 18 months from the date appearing on the application form.

Acceptance is based on a review of all ad miss ion s requirements and demon· s t ra ted leve l of in te rest in the Hos pit a lit y Ind ust ry. It is also importa nt to ha ve an understanding of th e requirements needed for succeeding throu gh the prog ra ms offe red at Walnut Hill College. Previous experie nce in a ny a rea of the hospitality indust ry is helpful , but not required.

Int e rn a t iona lStudents All in te rna tion al st ude nts must meet the sa me a pplication pr ocedures with two except io ns. 1. App licants whose native la ng uage is othe r than English must demonstrate pro· ficie ncy in the English language. Proficiency may be demons tra ted by proof of graduation from a seconda ry or post-seco nda ry inst itu tio n whose Ia n· guage of instruction was primarily English, the Test of English as a Foreign La nguage (TOEFL) or proof of proficie n cy from an a pproved English as a Second Language (ESL) progra m. If the

TOEFL is used, Walnut Hill College requires a minim um sco re of 480 on the w ritte n TOEFL. 2. Official Bank Stateme nts that verify s ufficie nt fund s to cover the cost of th e educa tion a l program and liv ing e xpe nses for the firs t academic year. If the a pp li· cant is being sponsored the sponsor must provide an Affidav it of Support (Form 1-134 ) ve rifying that funds will be available for all educatio na l and living ex penses .

For mor e in formation, please call the Office of Admis s ion s a t 215-222-4200 extension 3011 for the Request for Fl Student Status. For those outside of the 215 area cod e, you can call toll free at 877-925 -6884. You ca ll also e-mail us at in fo@walnuthi llcolle ge.edu.

Arti culat ion Agre e ments Walnut Hill College has a rticula tio n ag ree me nts in place wit h a numbe r of in st itut ions: For a lis t of a rticula ted in st it utions, contact the office of ad miss ions . Educa tiona l a nd fin a ncial credit are giv e n for designated courses ta ke n at th es e s choo ls, provided that all qualificatio ns are me t. As part of thes e ag ree me nts, Walnut Hill Co llege has committed to fu rnis hing technical support and ass is tance to participa t ing sc hools to he lp them develop strong programs and courses.

Tuition and Fees P lease refer to the addendum in the back of this catalog for the most recently updated figur es for tui tion and fees.

Financial Aid Fina ncial a id is ava ila ble to Walnu t Hi ll College s tudents who meet aid qua lifica t ions. It is rec o m- mended that you apply for a id early. Please do not assu me that you will be tu rned down for finan cial a id; if you are inte rested in rece iving a id, con tact ou r Fina ncial Aid Office for furthe r in forma tion.

Helpful Hints When Applying for Financial Aid • Appl y as ea rly as possible.

• Ca re fu lly reviewa lt forms s ubmitt ed to the Fina ncial Aid Office a nd make certain they a re completed cor rectly and signed.

• Do not use es timates when comp let ing t he fi nancial a id a pp licatio ns. Use fig- ures from you r tax re tu rns.

• Re member to keep a copy of your federal income tax returns to submi t for verificatio n.

• Re me mb er to kee p copies of yo ur completed fina ncial aid a p plicatio ns befor e you submit th em to the Fina ncial Aid Office.

• As soo n as you re ceive t he St udent Aid Re por t, re vi e w for acc uracy. lfn eeded, submit change online at www. FAFSA.ed.gov .

• You may a ppl y for a Fede ral Dir ect Su bs id ize d Sta ffo rd Loa n, a Fede ral Dir ect Uns ubsid ized Sta ffo rd Loa n, or a Fede ral Dir ect Pare nt Plus Loa n for each academic year. An aca de mic year at Waln ut Hill College is 3 0 weeks for full-ti me p rog ra m and 60 weeks for the exten ded prog ram.

• Re membe r to rev ie w you fin a ncia l aid aw a rd lette r immediate ly upon rece iving it. Please contact the Fina ncial Aid o ffice for cha nges in eligib ility.

• You a nd your parents shoul d c he ck with employe rs or unions for availa ble sc holarship s or loans for e mployees or their childre n. Also c hec k the I nte rn e t a nd the libra ry for o the r sc hola rship o pp or tunit ies .

Eligibility Requirements for all Financial Aid Programs Elig ib ili ty for gra nts and loans is d ete r- mine d by gove rn mental agenc ies a nd le nd ing inst it utions. He re a re some of the requ irements:

• Be a n esta blished Uni te d S ta tes citize n or eligib le non- citi ze n.

• Ha ve no current defau lt his tory on an ed ucationa l loan or an outs ta nding balance on an edu cationa l grant ref und.

• Reg is te r with Se lective Se rvice (for males age 25 a nd unde r).

• Be acce pted for enroll ment in a n a p pro ved prog ra m of stu dy on a t least a half-time bas is as a n und ergrad uate.

• Have ea rn e d a high sc hool d iplo ma or the equiva lent.

• De monst ra te acade mic p rogress for continu ed a id. Gove rn me nt regu la ti o ns r eq uire that students receiving fede ra l fina ncial a id make sa tis factory prog ress in t hei r acade mic sta nd in gs. St udents must meet a grade poi nt average of 1.50 or above to mee t the min imum acade mic prog ress s ta nda rd.

http://www/

Grants Federal PELL Grant The Fed e ral PELL Gra nt program provides t h e "foundation" of fina ncial a id to which ot he r grants, loa ns, or ot he r ass istance may be added.

Additio11a / El ig i bil i ty Requirement: Must meet financial need crite r ia acco rd - ing to the De pa rt me nt of Educa tio n and ca nnot have a lr ea dy ea rne d a bachelor' s d eg re e.

Repayment: A Federal PELL Grant does not get repaid.

To Apply: Comp le te the FreeApp lica tion for Fede ra l St udent Aid (FAFSA) that is availa ble from the Fina ncia l Aid Office, your high school, you r loca l libr a ry, or on the Inte rn et and su bmit the co mple ted a ppl i- cation online a t www. FAFSA.ed.gov.

Pennsylvania Higher Education Assistance Agency (PHEAAJ State Grant The PI-IEAA State Gra n t Progra m pro vides gra nts to eligible Pennsylvania res id ents who a re in n eed of fina ncia l a id to att en d Walnu t I-Iill Co llege as unde rgrad uates.

Additional EI ig i bi Iity Req u i rem en ts: Stu dents must meet financial need crite ria accord ing to PI-IEAA, show established Pennsy lvania res ide ncy of at least 12 months, and have not a lready ea rned a bachelor's degree.

Repayment: A PI-I EAA State Grant does not get repaid.

To Apply: Complete the FAFSA tha t is available in the Fina nc ia l Aid Office (for applicants to Waln ut I-I ill College only) and submit th e co mple ted a pp lica ti o n on li ne at www.FAFSA.eel.gov.

Loans Federal Direct Subsidized Stafford Loan Every student who wis h es to a pp ly for a Fede ra l Direct Subsidized Stafford Loa n mus t fir st complete the FAFSA a nd s ubmit a Stu de nt Aid Report and consent verification (if se lected) to the Fina ncia l Aid office.

Repayment: A Fede ral Direct Subsid ize d Sta fford Loan must be repa id. The fe d e ra l government pays the in te rest while the stude nt is in college a nd dur in g grace and deferment per iods. Re pay ment begin s s ix mont hs after gradua tion or s ix mont hs afte r the date the stude nt leaves college . Repayment can take up to 10 years.

Interest rate: Interest rates are variableand a re reset each July, but will not exceed 8.25%.

To Apply: Com plete the Fede ral Direct Sta ffo rd Loan Ap p lica tion. Submit the comple ted copy of the Master Promissory No te (M P N) to t h e Financial Aid office for review.

Federal Direct Unsubsidized Stafford Loan Every stude nt who wishes to a pply for the Fede ral Dire ct Uns ubs id ized Staffor d Loan mus t be independe nt of thei r pare nts acco rdin g to the federal guid elines, and must first complete the FAFSA a nd submit and co mplete the consent verifica t ion ( if selected) to the Fina ncial Aid office.

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http://www.fafsa.eel.gov/

Students who se pare nts do not qualify for the Fede ral Dire ct Pa re nt Plus loan may apply for additional Fede ral Dir ect Unsu bs idized Staffo rd Loan.

Repaymen t: A Federal Dir ec t U ns ubs id ized Sta fford Loan must be repaid. Th e st ude nt borrow er is res pons ib le for a ll in te rest from the date his o r he r loa n is iss ued. Rep ay ment beg i ns s ix month s a ft e r graduation or six months afte r th e date the stu de nt lea ves college. Repa yment may take up to 10 yea rs.

Interest Rate: In te r est r a tes a r e v a r iab le and are rese t each July, but w ill not exceed 8.25%.

To Apply: Co mple te th e Fede ra l Dir ect Stafford Loa n Applic a tion online at www.student loans.ed.gov. Submit a copy of the comple ted Uns ubs id ize d Stafford Loan (MPN) to the Fina nci al Aid Office for review.

Federal Direct Parent PLUS Loan - Parent Loan for Dependent Students Eligibility Requirement: Eligibility based on parents' credit hist ory. App licants must be the de pe nde nt s tud ent's natural parents or adopt ive parents.

Loan Requ est Am oun ts: Cost of ed uca tion minus any oth e r fin ancial a id. Repaymen t: The PLUS Loa n must be repa id. Re pay ment begins 30 -60 days afte r th e sec ond check is iss ued a nd may ta ke up to 10 yea rs. Req ues ts can be made to pay int e rest only w hile s tu dent is a tte ndin g college.

Interest rate: Int e r est ra te s a r e va r ia ble a nd are reset eac h July, but will not exceed 9.00%.

To Apply: Com plete t he Fede ral Dire ct Parent PLUS Loa n Appl ica tion at www.stude ntloa ns. ed.gov. Bot h p a r e n t and student are requir ed to co mple te a nd s ign this applicatio n. Submit a co py of the Fede ra l Dir ect Pa re nt PLUS Loa n (M PN) to t h e Fi nancia l Aid o ffice .

Alternative Loans The re a re seve ral al te rna tive loa ns a va ilable for edu ca tio nal expenses. The stu - dent may a pply for these loans to cover such costs as tuition, lab fees, books, equipm ent, unifor ms, dormitory, and othe r sc hoo l related fees. Alte rnative lo a ns a re cred it-worthy a pplica tion s. Th ese loa ns ha ve va riab le inte rest rates. Borro we rs cannot be in de fault on a pr ior st udent loa n.

Interest Free Payment Loans Wal nut Hill Co llege offers its stude nts "Int eres t Free Payment Plans". Stud e nts will have the opportunity to finan ce any outsta nd ing ba la nces utiliz ing one of se veral pay ment options. Paymen ts must be compl ete prior to graduation.

Comparable Program Information The Acc r e d it ing Commission of Ca r ee r Sc hoo ls and Co lleges has in form at io n o n comp arable colleges. This in format io n in clude s program le ng th , tu it ion a nd fees. If yo u wou ld like to receive informat ion on com pa ra ble colleges, please conta ct:

Accrediti ng Commiss ion of Ca ree r Sc hoo ls a nd Colleges 2101 Wilson Bouleva rd, Suite 3 02 Ar lingto n, VA 222 01 7 0 3-247 -4 21 2

http://www.studentloans.ed.gov/

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Academic Information Degrees Awarded Associate of Scie nce degr ee in Culina ry Arts Associate of Science degre e in Pastry Arts Associate of Science degree in Ho te l Management Assoc iate of Science degree in Resta ura nt Ma nage me nt Bach elor of Science degree in Culinary Arts Bachelor of Scie nce deg ree in Past ry Ar ts Bac helor of Scie nce degree in Ho te l Ma nag e me nt Bach elor of Science degree in

Res ta ura nt Management

Definition of Academic Year A full-t ime acade mic year consists

of th ree 10-week terms. The extended program runs from No ve mbe r to Nove mbe r or Ap ril to April and encom- passes four 10-week terms. Walnut Hill College awa rds cred its in complia nce with ACCSC's qua r- te r cred it hour compu ta tio ns.

*Associa tcof Science -2 Academic Years *Bachelorof Science - 4 Academic Years

Maximum Program Length Students must complete allof their

educat io nal requir eme nts within a max i mum ti me fra me ofl.S times the length of the progra m. If a student fails to complete his/ her stud ies within this maximum time frame, he/ she will be dismissed. The Executive Vice Presiden t will rev iew any extenuating circumstances to deter mine if an exte nsio n should begranted.

Grading System

Assess ment is the process of ga the ri ng evide nce of a s tudent's knowledge a nd s kills. A variety of assess ment method s a re employed to dete rmin e whether stude nts have met prescribed sta nda rd s of performa nce in the ir courses.

The tra nscript issued at the end of each term provides a GPA for each te rm and a cumulat ive GPA. The cu mulative GPA is used to determine Sa tis factory Academic Progress.

The Grade History Re port will also ind ica te a numerical grade, a letter grade, and the credits earned for each course taken durin g the te rm, as we ll as the co r res po nd ing cu mula tive ind ica tors .

T he grading system is as follow s: The GPA is ca lculated by the follow ing

Grade Letter Grade Oualitv Point formu la: Q ualit y Poi11ts X Credits 90 - 100% A 4.00 Divided By Total Credit s= GPA. 80 - 89% B 3.00 A st uden t who does not meet 70-79% C 2.00 Satisfactory Aca de mic Progress (SAP) 60 - 69% D 1.00 req uirements will be placed on Finan cial Aid 59% and belo w F 0.00 Warning which a llows th e stu de nt to

rece ive fina ncia laid for one add itional te r m.

Satisfactory Academic Progress Walnut Hill College a wa rds cred its in

complia nce with ACCSC's qua rte r credit hour computa tio ns. "Sa tisfacto ry Pr og ress" is de fin ed as ac hiev ing the following grade point averages (GPA) as we llas successfully comple ting 6 7% o f the cumu la t ive a tt e mpted and transfer credits:

Academ ic Year Quarte r Minim um Associate Degree Credits C umu lati ve GPA

1 0 - 36 1.5 2* ** 36-72 2.0

Acade mic Year Quar ter Minimum Baccalaurea te Degree Credits C umu la tive GPA

3 72 - 108 2.0 4* ** 108 and above 2.0

* 2.0 GPA is the mi11imum requir eme 11ts for graduation for Associate a11d Baccalaureate Degrees.

** 1.75 GPA at t he en d of t he second term in the second academicyear of either the Associate Degree or Baccalaureate Degree is required to part icipate in all credited travelcaurses.

Go vern ment regulatio ns req uire that st udents receiving fede ral financial aid achieve sat isfactory progress in their acad e micsta nd ing. For consis te ncy, the se guidelin es will a pply to all s tude nts , re ga rdless of the ir tuition payment ag ree ments.

The stud e nt will be monitore d for SAP aga in at the e nd of th e wa rn ing pe riod.

A st ud e n t w ho fails to meet SAP req uir e ments a fte r Fin ancia l Aid Warning is pla ced on

Fi na ncia l Aid Sus pe nsion a nd is not elig ib le to r ece ive fina ncia l aid w ith out a s uccess ful appea l. Should the st ud e nt not wis h to a p pea l, th e s tudent must me et SAP requir e ments before aid eligibili ty can be re-es tablis hed. An a p pea l process is a vai la ble for the stude nt who expe ri- e nced any of th e following:

A p e rs ona l injury or illness · Dea t h o f a rela ti ve • Othe r cir cumsta nces that affect the

ability to mee t SAP A s tud e nt who wishes to appeal mus t

dow nload the appeal form through the Ca mpusVue Por tal. Appeals may be approved out r ig h t o r may be approved with a n acade mic plan. In either case, shoul d the appea l be approved, st udents will be a llowed to receive fina ncial a id for a probation a ry term.

At the co mpletio n of the pro ba tio na ry te r m, the s tude nt whose appeal was approved without an acade mic plan, will be rev iewed for SAP. If the st udent is s t ill not mee tin g SAP requir eme nts, th e st u- de nt will be placed on Fina ncial Aid

Sus pension a nd will be in e lig ib le for fin a ncia l a id . Th e st ude nt may appeal Fina ncial Aid Sus pens ion.

The st uden t who was placed on an a cadem ic plan will be rev iewe d for SAP at the e nd of th e pro ba tiona ry term. If the st udent is st ill not meet in g SAP requir e- ments as state d in the acade mic plan, th e st udent will be pla ce d on Financial Aid Suspens ion a nd will be in eligib le for fina ncial a id. St udents may a ppeal Fina ncia l Aid Sus pens io n.

If th e st ude nts' appeal is d en ied, th e st ude nt will be in elig ible for fina ncial aid until the student meets the SAP req uire - ments.

Assessments

Assess ments a re give n periodica lly thro ughout the ter m. If a stu de nt ea rn a low s core on an assessment, particula rly a mid-ter m, it is reco mmended that students vis it a s tude nt success adviso r, a nd/ or take other steps to improve the ir grade in the course.

Grading for Certification Courses Several nationa lly cert ifie d co urses are included as a part of the curriculum. These cou rses are regulated by the individ ual certifying a uthoritie s a nd the ce r tificat ions are not controlled by the sc hool. Upo n successful completion of these cour ses and ea rn ing a passing grade ce rti ficat ion assess ment, you will receive a sep a rate na tional cer tifica tion for eac h course that will greatly enhance yo ur res ume a nd pro fessiona l por tfolio.

As w ith other courses at the school, the passing grad e for the course is 60. In ord er to receive the cert ifica tio n however, you must rece ive a minimum pass in g g r a de on t he ce rt ifica tio n exa m as id e ntified by th e ce rtifyin g a uthority. This pass ing grade is se t by the certi fying aut hority. The grades that are issue d for the ce rtificat ion assessment by the certifying a uthor ity are the "fin al" g rades, with no a ppeals process possible. The ce rt ificat ion exa m may be utilized as the "final exa m" for the course. See your inst ru ctor for add ition al details on course assessment s.

If yo u pass the school's course, but fail th e ce rt ifica tio n assess ment, you may a p p ea I to r eta ke the certifica tio n assess ment witho ut retaking the cou rse. This is a one- time opt ion a nd there is an administ rative fee that you must pay. You a re res pons ible for be ing prese nt when the test is sc h e duled to be administe red. Special a p po in tments ca nnot be made for this pro cess.

In brief: 1. You can pass a cer tificat ion cou rse and

graduate from schoo l witho ut being cert ifie d by the ce r ti fying a uthor ity.

2. If you fail the ce r tifica tion exa m you can still gradua te.

3. . If you fail the cer tifica tion exa m you are allow ed one reta ke of the exam for a fee.

Extra Credit Policy

Stude nts are enco uraged to take advantage of the opportu nities ins tru cto rs provide for gaining ext ra credit points towards a final grade. A maximum of five grade poin ts per course may be ea rned . lns b·uctors are not required, by the co llege, to offe r ex tra cred it opportuniti es.

Any work submi tted for extra credit must relate dire ct ly to materia l covered in class, and must meet all college s ta nda rds for aca de mic inte grity. Extra Credit w ill not be accepte d after the official final da y of t h e term. The college's plagia r is m policy must be adhered to.

Please see your individua l inst ru cto rs for detailed infor mat ion on the ir requ ir e- men ts for earning ext ra credit po in ts.

Transcripts and Appeals Procedure

Progress reports are compile d at the e nd of every term and iss ued approxi- ma te ly t hree wee ks later. If a st udent dis- putes a grade on his/ her progress report, he/ she has 30 calen dar days to contact the Registrar a nd request a review. After 30 calen dar days, requests for reviews will no longe r be honor ed . Progress reports a r e not issued to st udents who have tu itio n a nd/ or other financial obliga tions in a rrears.

Final Transcripts Final transcripts are issued one

month after completion of all required credit hours. If a stu dent wis h es to dis pute a grade on his/ her fina l tra nsc ript , he/ she has 30 calen dar clays to contact the Reg ist r a r to request a review. After 30 cale ndar clays requests for reviews will no longe r be honored. Fina l t ra nsc rip ts a re not iss ued to s tud ents who have tuition and / or ot her llna ncial o bliga tion s in a rrea rs.

Student Success

The a im of the St ude nt Success Office is to e na ble eac h s tudent to reach their pote nt ia l both as a scholar and as a perso n. As partne rs, mentor s and teac he rs, the facult y at Walnut Hill Co llege is commit te d to he lpi ng all st ude nts succeed. We reco mm end that stude nts sched ule reg ula r meet in gs with their in s tr uctors to review progr ess and course ma ter ia l or if they have any course- rela te d q ues tions.

If the re is a s pe cillc quest ion that cannot be add ressed by an instr uctor, st ude nts are e ncou rage d to make an appoin tment to see the depa r tment dir ector or Dean.

Academic Advising

The Student Success Office pro vid es ass is ta nce for a ll s tude nts at th e college. Stude nts may contact a n aca demic s uccess adv iso r to rev iew their programs, check their aca de mic pr og re ss and attendance, bols te r their st udy s kills, o r s t re ngthen the ir aca de mic performance.

The acade mic advi s ing pr og ra m encomp asses study groups, tuto rin g, a nd mentor in g. Individu alize d ca re is prov ided to help s tude nts ac hieve the ir full aca de mic potentia l.

St ud en ts with special aca d e mic n ee ds w ill meet with the Chief Acad emic Officer or a Stude nt Success Advisor.

Eligibility for Graduation

Eac h cou rse a t Walnut Hill College is an in teg ra l pa r t of the whole progra m. St ud e nts must compl ete all courses s uccess fully a nd

receive a grade point average (GPA) of 2.1 to grad uate.

In add it ion to passing all co urses for eac h term, s tude nts must have completed all requ ir ed projects and proficie ncies, hour s for inte rnships, and student life a nd learning poin ts. Students mus t also have fu lly sett led the ir llna ncial ob liga tion s. Also, students must participate in fin a n- cial aid exit in te rviews and have all llna n- cia l a id pa pe r wo rk properly co mple ted. If the se requ ir e me nts have not been fulfilled, th e st udent will be inel igib le to gradua te and will not be per mitte d to participate in the grad ua tio n ce re moni es.

Failure of a Course

Students mus t ea rn a minimum of a 60 % ave rage in ord e r to pass a cou rse. Stud ents who fail a cour se wi ll be short th e number of credits needed to successfully graduate and receive his/ he r d eg ree. Students are cautioned that the failur e of a course could have s ig nifica nt financial implications. Students may lose the ir fina ncia l aid should they fall below the required numb er of cred it ho urs or fail to maintain Satis facto ry Academic Progress as out lined in the Acade mic Policies section of this ha ndboo k.

For specifics on failing the Tour of Fra nce, the Ma nage ment Florida Resort Tour, or the Hos pit a lity Tour of England, please review the section for these cou rses ca refu lly.

Retaking a Course

A st udent who fails any course by not achiev ing a 60 % ave rage or above w ill fall short of the required credits and th e re- fo re will not be eligible to g rad ua te or re ce ive a d eg ree . Ast ud ent should mee t w ith the Reg ist ra r to a r ra nge to retake a cour se. Retaking a course mo re than once requires a pp roval from a student success advisor or the Stuclcnr S uccess 1\ dv i or.

After the re ta ke is a pp rove d, the student must pay the tuiti on in advance of the schedu led retake. Stude nts will not be allowed in to class until the retake has bee n formally approved and pa id in full. The tu ition charge will be based on the numb er of credit hours . A cha rge of $225.0 0 per r eta ke cred it w ill be assessed.

An "F" will remain on the tra nscrip t, but only the new grade for the course will be calculated in the GPA.

If sched ulin g doe s not permit the st uden t to comple te a retake n course prior to grad ua tion , the st ude nt will not be e ligib le to g rad uate or participa te in the ceremony until a ll requir e me nts have bee n met. The reta ke must be completed within six months of the originally scheduled g rad uation date.

For s pecifics on reta king the Tour of France, the Management Flor id a Reso rt Tour, or the Hos pitality Tour of Engla nd , please review t h e s ect io n out lined in the s tu dent handbook for these courses care- fully. St udents who a re req uired to retake a ny of these cou rs es w ill be c ha rged a retake fee of $900 .00.

Transfer Credit Policy

Transfer students from accredited post- secondary institutions may submi t their transcript s for a course- by-cours e evaluation to determine if c r e d its a re tra ns fe ra bl e. Students from non-accre dited instit utions may be e lig ib le for transfer credit if it is determined that com plete d coursework met appropria te lev e ls of conte nt and intens ity. Each ap plicant's tra nscr ipt is given individual attention and eva lu a te d by the de a n of academics and the department directors how eve r, there is no gua ra nt ee that transfer credits w ill be awarded. The Dea n of Acade mic Affa irs o r a St ude nt Success Advisor will ultimatel y determine whet he r t ra nsfe r credi ts will be accepted . The following sta nd ards will apply:

• The in s tit utio n a wa rd ing th e credit must be an accredit ed, two-year or four-yea r deg ree-awa rding inst itution.

• Only credits earned in cou rses in which the s tud e nt received a grade which is eq uiva lent of "C" or bette r will be eligi b le for a tra nsfe r

• Courses taken beyond the las t t en yea rs may be co ns id e red unl ess a d eg r ee h as been granted.

• To be granted an Asso cia te of Science or Bac helor o f Science degree fr om Walnut Hill College, the s tude nt must complete a minimum of 50% of the ir program at this institut ion .

Applying for Transfer Credit Evaluation:

1. Notify your Ad miss ions Represe ntati ve a nd Fina ncial Aid Officer that you have previously atte nded anot he r college/ university.

2. To submit your request to a Student Success Ad visor for evaluat ion make sure you have fulfilled the following:

a. Down load t ra ns fer application from Walnut Hill College's webpage (www.walnu th illco llege.ed u)

b. An official sealed tra nscript must be submitt ed to a St ude nt Success Advisor for evalua tion with the following:

i. A separate compl ete d tra nsfer app lica tion for m for each course to be evalua te d

ii. Co pies of the course description or sy lla bi for each course to be revie we d

c. All reques ts must be s ubmitted to a Student Success Advisor one month prior to you r first term at TRS@WHC

d. Stu de nts will rece ive a noti ficatio n by ma il fro m the Stude nt Success Advis ing Department stating whether their request was approved or denied

e. Stude nts mus t the n make an appoint ment with a St ude nt Success Advisor for their init ia l tra nsfe r c red it mee tin g.

3. . The st udent is res po nsible to mee t wit h his/ he r Fina ncia l Aid Officer to discuss the follow ing proced ures and requ ir e me nts:

4. The Chief Academic Officer or a Student Success Advisor will ultimately d e te rm ine whe the r tra nsfe r cred its w ill be accepted. The following sta nda rds will a p ply: a. . Only cred its ea rn ed in courses in

which the s tude nt rece ived a g rade wit h a n eq uivale nt of "C" or better will be e ligib le for transfer.

b. To be granted an Associate of Scie nce or Bache lor of Sc ie n ce deg ree from The Resta ura nt

Schoo l at Walnut Hill Co llege , the s tud ent must complete a minimum of 50% of their pro g ra m a t th is ins titutio n."

Transfer Student Financial Aid Policies and Procedures Fo r Federal n11d St nte Fi11n11cinl Aid

TITL E IV ( Fed eral Stud ent Aid) Policy • Prior to dis bur s ing Title IV (Federal

Stud e nt Aid) fund s to trans fer st ude nts, Wa lnu t Hill College must obtain a fina ncial a id his to ry for a s tude nt who has received fede ral s tudent aid at a prior post-secondary i nst it ut io n a nd must in for m NSLDS (Na t iona l St udent Loan Data Sys te m) wit h ide n- tify in g in formation about the tr ans fer st ud ent to re ceive updat es throu gh the Tra nsfer Stu de nt Monitor ing Process .

• Thro ugh Tr ansfer Stude nt Mon itoring Pro cess, the fina ncial a id hi sto ry is used to id e ntif y s tude nts who may be ineligi- ble for federal studentaid due to iss ues such as: exceed ing agg rega te loan lim- its, loan de fault, a nd/ or overpayment on a grantand/orstudentloan(s).

Wn/11ut Hill CollegeTITLE IV (Federal Student Aid) Procedure

• To ad here to TITLE IV policy, during the admiss io ns a pplicati on pro cess to Walnut Hill College, und e rgradua tes who wish to transfer credits into thei r pro gra m of choice, official documenta tion of approv al of tr a ns fer credits and enro llme nt status must be prese nted to the financia l aid ad mini st r a to r a lo ng with the fina ncial a id file to d e te r mi ne Title IV e lig ib ility.

PH EAA - Pc1111sylvn11i n Stat e Grnirt Policy • Whe n ce rt ify in g elig ib ility for the

PH EAA State Grant for a recipient who has transferred to Waln ut Hill Co llege, th e fina ncial aid admini st ra - to r must compl e te the State Gra nt aca demic prog res s test in g. T he grant sho uld not be credite d until the

s tudent or school at which the student received prior State Grants provid es Waln ut Hill College wit h th e infor mation nee de d to test academic pro g re ss a nd e lig ib ility de te rmined. The ce rtifying fina ncial aid adminis trator may delay a nd/ or re ject the tra nsfe r st udent's eligib ility for lack of prog ress un til the s tudent provides the acade mic tr a nsc rip t in accordance with th e Sta te Gra nt aca demic pro g ress po licy.

Wnliwt Hill College PHEA A - Pe1111s ylva11i n Sta te Grn11t Procedur e

• To ad here to the PHEAA State Gra nt policy, prior to the fina l cred it ing of funds to tra nsfer s tudents, a co py of the officia l acade mic t ra nscr ip t fr o m the prior pos t-second a ry in st itut ion where PH EAA state grant was last cr e d ited mus t be s ubmitted to Walnut Hill College 's fin ancial aid office to co m- plete the aca de mic pro gress test ing.

• PHE AA State Grant fina l cred it in g is also r ev iewe d a nd confirm ed at th e certification of the fall, wint er, a nd spri ng ro ste rs, s umme r ros te rs, and the annual r econc ilia tion roste rs.

Transferring Programs Inte rn al T ransfer Policy:

A current stud e nt who wis hes to t ra nsfer progr ams in te rn a lly a t Walnut Hill College must co n- tact a Student Success Advisor to initi ate the tr a nsfer. Stud ents t rans fe rrin g with in the curr e nt college progr a ms must s ubmit a n in te rn al a p plica tio n a nd writ te n goa l sta tement reflect ing how the new d egree program will be tte r ass ist t hem in ac hiev- in g futur e as pir at ion s. Any st ude nt wis h- ing to tr ansfe r from his or he r progra m to anothe r progra m within the co llege must follow the inte rna l tr a nsfe r p rocedur e. Stu dents must first meet with a St udent Success Adv isor and a Fina ncia l Aid Officer to dis cuss reas ons for transfe rrin g and th e outcomes of the forthcom in g de cis ion. St ud ents should keep in mind

that tra nsfe r rin g p rog ra ms may affec t the ir fina ncial a id eligib ility a nd gradu a- tion date.

Internal Transfer Procedure: • Stude nts mus t compl ete a n In tern al

Honors

Three le vels of acade mic honors are awarded to recognize levels of achieve- me nt base d upon a student's GPA. Th e follo w ing ranges a pply for te rm honors:

T ra ns fe r App licatio n (located ou ts ide the Reg ist ra r's Office) and a wr itt e n goal s tate ment exp ress in g rea so ns for

GPA Ra nge 3.75 - 4.00 3.50 - 3.74

Term Honors Preside nt's List Dea n's Lis t

the major cha nge and how the transfer will fa cilita te future goal attai n- me nt follow ing gra dua tion.

• Stu dents mu st then make an appoint- ment with a Student Success Advi sor to s ubm it th ei r a pp licatio n a nd evaluate their decision. If t he a pplicat ion is a ppro ved, th e Stude nt Success Advi so r w ill th en dete rmin e a new course plan wit h th e st ude nt.

• Stud ents must then cons ult w it h a fina ncia l a id office r pr ior to s ubmit- t ing th e acce pted a pplica tio n to the Reg is tr a r.

• After mee ting wit h a fina ncial aid officer, st ude nts can the n su bmit their inte rna l tra nsfe r a pp lica tion to the Regist ra r for approval.

• Afte r th e s tudent is officially tra nsfer red the y must see their Ad miss ions Re pre se ntative to sign a revised Enrollment Agre e ment re flect in g the cha nge in progra m.

• Up o n a p proval the Reg is tra r will cha nge the sta tus of th e s tudent and offic ia lly tr a nsfe r the m in the ne w pro gram*

• Students who wis h to transfer progra ms within the college mu st ap ply and submit app roval be fore the start of the following term in order to be officially enrolled in the new program.

High School Articulation Walnut Hill Co llege has es ta blished

a rticula tion ag r ee- ments wit h seve ra l a r ea voca tio na l high sc hools. Stud ents having q uest io ns rega rding th e ac ce pta n ce of thei r vocatio nal hig h sc hoo l cred its shou ld meet with the De a n o f Acad e mic Affa ir s d ur i ng or ie ntation . A list of a rti cula ted sc ho ol may be view ed in t he Office of Ad miss io ns.

T he follow in g ra nges apply for honors status at grad ua t io n:

GPA Ra n ge Gra d ua tion Honors 3.75 - 4.00 Summa Cum Laude 3.50 - 3.74 Mag na Cum Laude 3.25 - 3.49 Cum La ud e

Cumula t ive GPA is ut ilize d w h en dete r mining gra dua tio n hono rs for each degree ind epende ntly. In add ition, a st udent who graduates with hono rs will have met the following cr ite ria:

• No acade mic, at tenda nce or behavior pro ba t io n

• Na me has neve r bee n on any sus pe ns ion lis t

• Student has met all grad uat ion require ments:

1. Com ple ted St udent Life and Lea rnin g hour s

2. Me t a ll tu iti on a nd fina ncial aid require me nts

3 . Comple ted all assess ments, co urses, a nd inte rnship ho urs successfu lly

Family Educational Rights and Privacy Act (FERPA)

Stude nts may ins pec t and rev iew th eir educa tional rec ord s upon reques t. A student desiri ng to review his/ her record s mus t sub mit a w r itten req uest which spe- cifically ide ntifies the reco rd( s) to be rev iewed. A copy of the College 's FERPA policy is a vaila ble for review in the s tud e nt s uccess o ffice.

T he college will not release a ny non-

dir ec to ry informa tio n a bout a st udent to out s id e pa rties w ithout w ritte n consent from the s tudent. Release of non -d irec- to ry w ithout conse nt is guide d by sta te or fe deral laws . The re lease of director y in formation is not cons id ered a violation

of your rights of privacy unde r FERPA. Th e College is pe r mitted to release this in forma tion unless the student specifica lly requ ests otherw ise. Directory in forma tion is cons id e red to be the student's na me, addr ess, tele phone number, date and place o f bir th, prog ram of study, pa rticipa tio n in recogniz ed activit ies, date s o f a tte n- dance, certifica te s o r de g rees o bta ined, and the inst itution attended.

Suspension

Stu dents who have tuition payments and/ or other financia lobligations in a rrea rs will be sus pended. Suspens ion can occur at a ny time.

W hil e011 s u s p e11s i o 11 n st 11rfe11t m ny 11ot: • Att e nd classes. • Take exams or proficie ncies. • Submit ass ignments or pro ject

materials • Ut ilize s erv ices of the Career

Success Office.

Sus pended st udents will be marked absent, withou t regard to whethe r the s tu dent disrega rds the s uspension notices and atte mp ts to attend class. Not i ces of s uspensions are sent to all in s tructors. Atte mpts to attend class while on suspension can res ult in dis missa l.

A lengthy sus pens io n cou ld result in a dis missa l due to excessive absences. Sus pension will a lso result in being automatically disqu a lified for term and fina l honors.

Tour of France, Management Florida Resort Tour, and Hospitality Tour of England

All act ively enr olled s tu den ts in the College's culin a ry a nd past ry assoc ia te deg ree progra ms pa rt icipa te in the Tour of Fra nce. Restaurant and Hote l Ma nage ment stude nts pa rticipa te i n the Ma nage ment Florida Reso rt Tou r at the end of the assoc iate progra m. All bachelor's degree cand idates pa rtic ipa te in the Hos pita lity Tour of Eng land. Up on s uccess fu l co mpl et ion of these tours, st ude nts will earn 2.5 credits nece ssa ry towa rd rece iv ing the ir degr ee.

Students will be g ra d ed on a num e rical

basis with an average of 60% as the minimum for pass ing. Grad ing w ill be based upo n a co mbin a tion ofassessme nt tools. Any s tud e nt who d oes not pass w ill be re q uir ed to reta ke the cou rse pay ing t he full expe nses of the trave l exper ience (including but not limi ted to a ir fare, hotels, ground arrangeme nts, mea ls, admission fees, taxes, gratuities and other related costs).

Stud e nts who have tuit io n payments and/or other fina ncial o bli gat io ns in a r rea rs may not particip a te in the tours. Any stu dent who does not have a grade poin t ave rage (GPA) of 1.75 or above at the end of the term preced ing the ir sc heduled tour will not be el ig ible for e ithe r the Tour of France, Ma nageme nt Florida Resor t Tour, o r Hos pit ality Tour of Engla nd . Stude nts who do not meet this requirement will be notified by their department director not la te r than six weeks prior to the cour se de pa rture. Th e s tude nt w ill be sc hed uled in stea d for the Tour Retake at no add itiona l cha rge in orde r to rece ive the four credits normally ea rned dur ing the tou r.

As a student's behavior should be rep- resentative of a hos pitali ty or Foods e rv ice p rofess ional , it is also important to the college. Stud e nts who a buse a ny of the college's policie s may be dismissed from the tour a nd Fro m school w it ho ut a ny formal probation or previous no tice.

Fore ig n s tude nts who ca nnot obta in a proper visa to travel in to Europe or the Ba ha mas will need to complete the Tour Re ta ke in order to receive the 2.5 cred it s normally ea rned dur in g the to ur. This s pec ia l co ur se wo rk will be developed by the appro p ria te depa rtm ent dir ecto r. T he re a re no reduct ions in tuitio n for st u- de nts who do not partic ip ate or w ho do not comple te the tour.

Stude nts must travel wit h the sc hoo l, without alte ra ti ons to the itine ra ry or length of stay. Students must tr a vel duri ng their ass igned we ek. Th e re a re no op tio ns to change schedules or travel dates. Failure to receive a valid pa ss por t o n tim e w ill resu lt in the s tudent being ine ligible for th e sc hed uled tour and, therefo re, a failure for the 2.5 credit cours e. Those wi tho ut pass ports may not res ched ule th e ir tour.

Planning Ahead for Your Tour You a re requir ed to obta in a ny pass-

ports and visas necessa ry to participa te in the Tour of Fra nce, the Management Florida Reso rt Tour, or the Hos pi ta lity Tour of England.

Students who hold pass ports or travel documents from foreign coun tries a re urged to see the Vice Pres id e n t of College Advancement imm ed iately si nce the French or British gove rn ments may requ ire a visa. Visas a nd other travel documents can take mon ths to pro cess.

If a st udent misses th e Tou r of France, Ma nage ment Florida Reso r t Tour , or Hos pital ity Tour of Engla nd for any reason, it is not refu ndab le. Students must pay to retake the course at a cost of $900.00. The s tud ent w ill complete a course at the school. Should a st ud e nt be unable to go on their scheduled tour they must meet with the Vice Preside nt of Colle ge Advancement and the Dea n of Acade mic Affairs to dete rmin e a n appro priate course of action.

Othe r considerations when planning ahea d in clud e dress code and ward robe. Stude nts should be awa re that the purposes of these trips are purely educa tional; therefore, you will be ex pected to be in proper business a ttire for most of the tr ip. Proper bus ine ss att ir e in clud es suits or s por ts jac kets, but ton sh irts, a nd ties for men and the proper bus iness s uits a nd dr esses for wo men. If necessa ry, you may want to evaluate, budget, and plan for your wardrobe now.

Leave of Absence and Withdrawal Lenve of Absence

Students are not permitted to take a leave of absence from a progra m. They may, however, withd raw fr om a program and will be granted credit for any courses complete d w it h p ass ing grades. Students retain the option to rea pply for ad miss io n at a later date.

Witltdmwalfrom n. Course If a s tud e nt is not mak in g s uffic ie n t

acade mic progre ss in a course, it may be adva nta geous for him/ he r to wit hdraw from that particul a r cou rse. To withd raw from a course, the st ude nt mus t meet with

a Sn,dent Success , \d viso r who will consider all mit ig a t in g circu msta nces before per mitt in g a w it h dr awal. Withd ra wa ls from all production or ope ra tion s courses are not pe rmitted at any tim e.

All ind iv id ual co urse withdrawals must be completed five weeks before the last class meet ing. A "WO" nota tio n will ap pea r on the tra nscr ip t to ind ica te a w ithd ra wal. Students are res ponsible for all aspects of retaking a course, includ ing any course reta ke cha rges.

Stude nts should keep in mind that withd rawin g fro m a course may affect fin a ncial aid. St udents should not withdraw from a cou rse if withdrawal will ca use them to foll below 12 credits.

Withdrawal from a Program Stud e nts or a pp lica nts wh o w is h to

w ithd raw from Wa ln ut Hill College must co ntact the College to initi ate w it hd ra wa l pro ce d ur es. Any st ude nt wis hing to withd ra w fr om th eir progra m must follow th e w ithdra wal pro ce d ure. Students must firs t meet with fin a ncial a id o ffice r a nd a Stud ent Success Advi s or to d iscuss his/ he r re aso ns for w ith dr a wa l a nd the implications of his/ he r dec is ion.

Fede ral law req uir es tha t any st udent withdra wing or grad uat ing from the college complete a fin ancial aid exit in terv iew. Thi s may be completed with the fina ncia l a id o ffice r or by mail. Withd raw ing will in iti a te ca nc e lla t ion o f fin a ncia l a id, loa ns, g ra nts, and sc holarship s. Any payme nt due to the college, a fin ancia l in st itution, or the stu dent will be ca lcula te d base d on the last dateofattend ance as de te rmin ed by a Stude nt Success Ad visor .

Withdrawal from College Dismi ssal

A s tude nt may be dis misse d from the college or res ident ial living without a ny formal w ri tte n not ifica tion for any one of the follow ing in sta nces:

1. Us e, po ssess io n, or bein g in the p rese nce of illega l d rugs or al co hol on sc hool pr e mises, wh ich in cludes dorm itor ies a nd any other school- re la te d pro per ties. *

2. Being under the in fluence of drugs or alcohol durin g school hours or durin g any school-s ponsored act ivit ies or funct ions.

3. Cumula tiv e GPA below 1.5 4. Re moving or da maging school

property, includin g food, beve rages, and eq uipme nt.

5. . Dis playing any behav io r which co uld enda nger the we llbei ng of another person.

6. Failure to uphold the college's sta ndards of pro fessionalis m and behavior.

7. Atte nd ing any classes while on s us pe nsion for any reason.

* Walnut I-fill College has a "zero tolerance" policy with regard to a student under the influ- ence, in possession of,or in the presence of drugs or alcohol.

Appeal for Reinstatement

A s tud ent d is misse d from the college or res ide ntial living has th e r ig ht to a ppeal the di s missal decis io n and requ est reinsta te ment. To init ia te the appea ls pro cess, the s tud e nt must submit, in writ- in g, detailed documentation as to why he/ she feels the decis ion for dis missa l was in error. The letter must be sub mitted the Executive Vice Preside nt with in seven (7) days of the dismissa l.

The decis ion to have an appeal heard by an a ppeals pa nel r ests so lely w ith the Execut ive Vice Pres id e nt. The appeals panel will be compr ised of a se lect ion of the college's d epa rtm ent dir ecto rs, deans, and other sta ff as d ire cte d by the Exec utive Vice Preside nt. The app eals panel will use the student's writte n do cumenta tion as the main source of infor ma- t ion for the appeal. It is impe ra tive th at the wr itte n in for mat ion is clea r, detailed, a nd acc urate.

The decision of the appeals panel is fin al.

Refund Policy Students or ap plicants who wish to

wit hdraw from

Walnut Hill College must contact the college to ini tia te w ith d rawa l procedure s.

For wit hd ra wa l be fore the s tart of sc hoo l, t he s tud ent must sub mit verb al or wr itten not ice to t he Office of Ad miss io ns. Withd rawa l afte r the fir st class requir es a ve rba l or wr itt e n notice to the Stude nt Success Office.

The address for both offices is: Walnut Hill College 4207 Walnut Street Philade lphia, PA 1 91 04

• An a ppl ica nt re jected by Walnut Hill College is entitled to a refund of all monies paid.

• For cancellations with in five day s of sig ning the enro llm ent ag reeme nt and before the s ta rt of classes, all mon ies paid will be re fund ed.

• For ca nce lla tion six clays o r more afte r th e s igning of the enro llme nt ag ree me nt, but before the sta r t of classes, all monies s ha ll be refunded except the $50.00 applica tion fee and the $100 ter min a tio n fee.

Re fund s calc ulated under this policy shall be se nt to the st ude nt with in 30 days of notice of cancellation, or the date the school dete rmines the student haswith- drawn. Walnut Hill College reserves the right to discon- tinue the enrollment of any student who's academic, a tte ndance or beha vior performance does not meet the pub lished sta n- dards set for students.

The refund date for actual refund com putation purposes is the last date of actual attendance {LDA) by the student. Refunds for the term are as follows: Full Time program

Week 1 90% of tuitio n, less $100.00

Week 2-3 55% of tu ition , less $100.00

Week 4-5 30% of tuition , less $10 0.0 0

Week 6-10 No re fund clue

Exte nded Program

Week 1 90% of tuition, less $100.00

Week 2-5 55% of tuitio n, less $100.00

Week 6-10 30% of n1ition, less $100.00

Week 11-20 No refund due

Refund s a re cred ited: 1) Un s ubsid ized Federal Sta fford Loan 2) Subs id ized Federal Stafford Loan 3) Fede ra l Plus 4) Pell Grant 5) Any othe r Title IV Program 6) Othe r federal, state, private or

i ns titut iona l fina ncial assistance 7) To the st udent Add it io nal monies will be se nt d ir e ctly

to the student who signs the enrollme nt ag r ee ment unless a prior, s pecific wr itt e n req uest is made by the s tu dent and any third party. This noti ce must be sent to the Office of Ad miss ions in the same ma nne r es ta blis hed above.

Federal Student Aid Return of Title IV Funds Policy

Impor ta nt Not ice to All Federal Stude nt Aid Recipients: The federal Hig h er Ed uca tion Act (HEA) of 1965 was ame nded in 1998 and new regula tions were establis hed wit h re ga rd to Title IV st udent fina ncia l aid progra ms. Students ea rn their Title IV federal fina ncia l a id by a tte nd ing class and if t hey a re not e nr olled long enoug h to ea rn a ll of their aid, the "unea rn ed" portion must be re turned to the a ppropr ia te Title progra m.

• Whe n a student withd ra ws on or before 60 percent of a term, the Fede ra l Return of Title IV Funds calculation is pe rformed. The calculated percentage of the term completed becomes the percentag e of Title IV a id ea rn e d. The total Title IV a id d is b urs ed to th e s tudent, or that could have bee n d is bursed to the st ud e nt minus the amount of Title IV a id ea rn e d by the s tud e nt yie lds th e a mount of Title IV loa n a nd grant aid that is unearned and that must be returned. The pe rce ntage is de te r- mined by d ivid in g the total number

of calendar days completed by the total number of cale nda r days in the term. If a stu de nt ha s completed more than 60 percent of the te rm, he/ she is cons ide red to have earned 100 percent of the Title IV aid re ceive d for the term.

• Any une a rned funds will be retu rn ed as soon as possible, but no later than 45 days after date the school d et e r mined stu dent withdrawal.

If a student has received disb ursed aid in excess of the calculated ea rned aid, then funds must be r et urned to the federal financial aid progra ms in th e following orde r: (1) Federal Direct Un s ubsidized Stafford Loa n, (2) Federal Dir ect Subs idized Stafford Loa n, (3) Federal Direct Parent Plus Loan, (4) Pell Grant, (5) any other Title IV program, (6) other federal, state, private or institut ional fina ncial ass ista nce, (7) to the student.

Add iti onal monies w ill be sent directly to the s tudent who signs the enrollm ent agr ee me nt unless prior, specific wr itten request is made by the student and any third party. This not ice must be sent to the Office of Ad miss ion s in t he sa me manner as established above.

A student will only be e ligib le for a post-withdrawal disbursement of federal financial aid if the amount of the di s - bu rsed a id is less tha n the amount of the ea rn ed fede ral finan cial aid for outsta nding current, allowa ble charges.

Refunds are calculated accordin g to state, federal and accrediting comm iss ion guide lines. The calculation most favorable to the s tude nt will be utilized.

Clock Hours to Credit Hours Use this in format ion to see how many actual clock hours are in a credit hour:

• For class room act ivit ies, 1 clock hour in a didacti c learning environment equa ls 2 units. This includes the Tour s.

• For labora tory activ it ies, 2 clock hour equa ls l.5 units. This includes Restaurant Ope rations, Retail Foods, and Retail Pastry Production, Baking a nd Cu lina ry lab classes.

• For inte rnsh ip act ivities, 1 hour equals1 unit.

Student Complaint Procedure Any co nce rns a student has regarding the college may be addressed wit h the Execut ive Vice Pres ide nt. Sho uld a student have conce rn s with a specific class or instr uctor, the following steps should be followed:

1. Mee t with the class inst ructor and attempt to resolve the issues (s).

2. Sho uld the re be any unr esolve d issues; s tude nts may then mee t wit h the a ppro priate Dea n, C hief /\ cade mic Officer or Vice Presid e nt: a. Resta ura nt a nd Ho te l

Ma nage ment stude nts s hould see the Chie f Acad e mic Officer

b. Culina ry and Pastry Ar ts Students should see the Vice President of Culinary and Past ry Ar ts

3. . To fur the r pursue a matter, students may submit a complain t in wr it ing to the Executive Vice President.

Schools accredited by the Accrediting Comm iss ion of Career Schools and Colleges (ACCSC) must have a procedure an<l o perat ional plan for handling student comp lain ts. If the student does not feel that the college has adeq uately add ressed a compla int or conce rn, the stude nt may cons id er contact in g the Ac crediting Commiss ion. All co mpla in ts review ed by the Co mm iss ion must be in written form, with permiss io n fro m the complainant(s) for the Commissio n to forward a copy of the complaint to the college for a res ponse. The comp laina nt(s) w ill be ke pt in formed as to the sta tus of the compla in t as well as the final reso lution by the Comm issio n.

Please direct all inquiri es to:

Acc r e dit ing Commiss ion of Ca r eer Sc hoo ls and Colleges of Technology 2101 Wilso n Blvd., Suite 302 Arlington, VA 22201

A copy of the Comm issio n's compla in t form is available at the college and may be obta ined by contact ing the adm iss ions de pa rt ment or online a t www.accsc.org.

Policies and Procedures Professio 11nl Stn11dnrdsof Attit11de n11d Belinvior One of the most im porta nt educa tional a nd deve lo pm ental processes stu dents w ill expe rience at Walnu t Hill College is that of deve lo pin g the te mpe ra ment and a tt itude req uir ed of hospita lity pro fess ion a ls.

Students should view enro llment in the college as an im porta nt step in professiona l deve lopme nt and must unders ta nd the leve l of s tanda rds a nd expecta tio n of pe rforma nce. Liste d below a re so me gu id e lines:

l. Ad he re to t he dr ess code for all classes.

2. Arrive for class on time. 3. Submit ass ignme nts on ti me. 4. Turn cell phones off during any

class or dur ing any official college function.

5. The use of foul language is unacceptable.

6. Act in a profess iona l a nd refined manne r, w ith r espect for fellow students, faculty and sta ff.

7. Add ress staff me mbe rs and faculty as "Mr." o r "Ms ." and chefs as "C h ef."

8. Be s upportiv e, fair, and helpful to your class ma tes.

9. Trea t College buildings, furnishings, and equ ipme nt with ca re and res pect.

10. Be su pportive of Walnut Hill Colleg e. It is now a n imp or ta nt par t of you r ca ree r.

Whe neve r you are re presen tin g the college, whe the r it be at a s pecia l event, career fair, int e rns hip, or Student Life and Lea rn ing event, you are expected to follow the rules of conduct la id out in this hand book, a nd to act in a mann er that will re flect pos it ive ly on the college. You are expected to respect sta ff, faculty, class ma tes, school premises, and the profess ion for which you a re training. Should you exhibi t behavior that is less than acceptable, you will be req uir ed to meet with the de pa rt ment d ir ecto r to add ress the de ficie ncies . Behavior pro blems may res ult in proba tion or d is missa l.

http://www.accsc.org/

Code of Student Rights, Responsibilities, and Conduct

Walnut Hi ll Co llege , like all aca demic instit utions, exists for the advance ment of knowledge, the purs uit of trut h, the development of stude nts, a nd the promotion of th e we llbeing of society. Free inq uiry and free ex pression a re indis pensa ble to the atta in - ment of these goals. Students are expected to exercise t he ir fr ee dom to le a rn wit h res pons ibili ty and to respect the general conditio ns which mainta in such freedom. The college has developed the follow ing regulations concernin g s tude nt conduct which safeg uard the right of every indi vidual to exe rcise fully the freedom to le arn without int e rfe re nce.

Academic Misconduct

Wa lnut Hill Co llege promotes and upholds aca demic int egr ity and int ellec t ual hone st y among its studen ts and staff. Th e Colleg e recog nizes plag iaris m a nd chea tin g on any academic work as a serious offe ns e aga inst sc hool po licy. Wa ln ut Hill College may dis cipline a student for academic misco nduct, which is defined as any activ ity whic h tends to under mine the acade mic in tegr ity of the institution.

Acnrlemic 111i s co11rl 11ct i 11c/11rl es: 1. Pla g iarism/C heating

a. A s tu dent mus t not adopt or reproduce words or statements of another person wit hout a ppropriate acknowledge men t. Cre dit must be given whe neve r the student has use d a ny facts , s tatist ics, graphs, or pieces of infor mation that are ano the r person's spoken or w ri tten words.

b. A stu dent must not use or atte mp t to use exte rnal ass ist ance on any test or examinat ion, unless the in s tru ct or specifica lly has autho rize d exte rnal ass is ta nce. This prohibit io n includes the use of books, notes, calcula-

tors, cell phones, and ot he r elec tr o nic e quipm ent.

c. A stu dent must not steal examinat ions or any course material s.

d. A student must not allow oth er s to con duct res ea rch or prepare work for him or her without the autho rizat ion of the instructor. Und er this pro hibit ion, a s tudent must not use mater ia ls o bt a ined from comme rcial term paper companies or papers that have been wr itten by other persons.

e. A stu dent must not alter a grade or score in any way.

f. A s tudent must not submit a copy of a writt e n rep ort, which is re presented as the stu dent's individual work, if it has been writte n by other perso ns.

2. Facilitating Acade mic Dishonest y a. A st udent must not intent ion ally

or knowingly help o r attempt to he lp another student to commit an act of aca de mic misconduct.

3.P rofess ionalism and Language a. All wr itte n and oral

assignments, project, journals, et c. must be presented in a p rofes s io nal manner.

b. The use of foul language or inapp ropria te language will not be tole rate d,and the ap propri- ate sanctions will be enforced.

Plagiarism Policy

A fundam ental goal of education is to produce st ud ents who can evalua te ideas - both analysis a nd synthesis - and who can produce significant orig inal thoughts. Plag iar is m is sim ply re peating wor ds or thoughts of other people, with out addi ng anything new. The refore, submitt ing a plag iarized paper - in addition to th e wrongful cond uct - does notdemonstrate the levelof understandin g and sk ill that an educated person is reas onably expected to have. The plagia ris t knows that he is not the tru e autho r of

the work, yet the plag ia r is t w illfully a nd del ibe ra tely puts his name on the work. Standle r, R.B. (2000) Plagia ris m in Colleges in US A. Retrieved Febr ua ry 14, 2009, from htt p:/ / www.rbs 2.com/ p1ag. htm

Turnitin is a web-based orig ina li ty checking program that ens ur es o rigina lity, as well as use of pro per cita t ion. Turnitin will be used by Walnut Hill College to detect potential plag ia ri zed pa pe rs.

College Proceedings

Fir s t Offense: Stude nt must meet with the Ch ie f Acade mic Office r. St ude nt will a uto matica lly fa il the ass ignm ent and be req uired to comp lete a one-hour tutor- in g sess ion on ci tin g and crea ting a bib li- ography. No mak e-u p wor k or extra credit work will be allowed in that course for the rema inde r of the te rm.

Second O ffen se: Stude nt must meet wit h the Chief Acade mic Officer. Student will auto matically fail the course in which the infr act ion occ urr ed. Stude nt will be charged for the re-take of that course at the prevailing per cred it fee.

Third Offense: Stud ent w ill be asked to meet wit h t he Chief Acade mic Officer as well as the Execut ive Vice Pres ide nt. At that time the student w ill be dis missed from the college effect ive imm e- diately. Financial Aid w ill be notified tha t the s tude nt has bee n d is misse d and that all loa ns, g ra nts a nd schola rshi ps a re to be ca ncelle d for thatstud ent.

The Acad e mic Miscon d uct Policy is upheld throughout the student's ent ir e c a ree r at t he college. Mat ric ulatin g into the Bac helor of Science Degree program does not automatica lly delete any pri o r offenses that may have occu rred durin g the ir Associate of Science Degr ee pro - gra m. If a s tud e nt has plag ia r ized, i t may impac t his/ he r elig i b ility for any co llege - s upported grants or scholarships.

Code of Personal Conduct/ Community Regulations

Walnut Hill Co lleg e s tu de nts are subject to the provisions of this ca ta log w hi le on

college pro pe rty, and whe n invo lved w it h off-ca mpu s prog rams, ac tiviti es a nd eve nts related to, or sponsored by, the college. Stud ents a re a lso expecte d to follow th e te nets of the st udent code of conduct whe n privately off-campus. Alleged o ff-ca mpus s tude nt code vio la t io ns hav ing, or potentially having, a d ir e ct, de tr im ental impa ct on the college's ed uca tio na l functio ns, its co mmuni ty me mbers, or the lo cal com muni ty a re s ubject to ad jud ica tion within the campus judicia l sys te m. This misco nd uct includ es, but is not limite d to:

1. Dis ho nest co nd uct includ ing false accusation of misco nduct, forge ry, altera tion, or mis use of any college document, reco rd or ide ntifica t ion.

2. Providing informa tio n known to be fa lse to a ny college o fficial.

3. Lew d, ind ece nt, or obscene conduct.

4. Disorde r ly co nduct, which int e r- feres w ith teac hin g, ad ministra tion or othe r college act ivities.

5. Act ions w hich e ndange r the s tude nt, the college co mm unity, or the aca de mic process.

6. Fa ilur e to comply wi th the d irect io ns of college officials or the te rms of a disciplinary sa nct ion .

7. Un a uthor ized e nt ry or use of a college facility, or refusal to vacate a facility when direct ed to do so by a n author ized official of the college.

8. Da mage to, or destruction of, college property or the property of others on the college pr e mises .

9. Poss ess ion of firea r ms or ot her wea pons on college pro perty contrary to law.

10. Acting with vio le n ce or a idin g, e nco uragin g, o r pa rt icip a t ing in acts of vio le nce .

a) Physica l behavior that involves an express or implied threat to in te rfe re w ith a n ind i- vid ual's personal safe ty, or that causes the person to have a rea - sona ble a pprehe ns ion that suc h ha rm is abo ut to occur. b) Perso nal in sul ts a nd/ or persona lly a busive la n g uage li kely to prov oke a vio lent react io n by

the liste ner or lis te ne rs to the speake r.

11. Un a uthori ze d possessio n or use of alcoholic beverages on college pro p- e rty, or in the cou rse of a college act iv ity.

1 2.Un a uthori ze d possession or use of illega l drugs

a) The sale, gift o r tra nsfe r of drugs, contro lled s ubs ta nces or drug paraphernalia to a not he r s tude nt on Walnut Hill College pro perty or in the course of a college or stu de nt orga niza t ion act ivity. b) The te rm "cont rolled s ubs ta nces" is defin ed in Penn sy lva nia law, a nd in cludes, but is not limited to, s ubs ta nces s uch as marijua na, coca in e, na rcoti cs, ce r ta in s timul a nts and d ep r essa nts, and hallucinoge ns.

1 3.A violation of any Pe nnsylva nia or fede ral cr i minal law .

Harassment and Bullying Policy

Stude nts have the res ponsib ility to re s p ect eac h othe r's personal right s and dignity. A s tud e nt has th e right to be fr ee from any form of harass ment including sexual harass ment in a ny build ing o r a t any locat ion on The Res ta urant Schoo l at Walnut Hill College pro per ty or d uri ng the course of any college - related act ivity.

Students are responsible to r es pec t eac h ot her's pe rso nal d ig ni ty. Ha rass ment includ es any behav ior, phys ica l or verba l, th a t vict imizes or s ti gmatizes a n indiv idual o n the basis o f race, ethnicity, ancestry, nationa l origin, religio n, cree d, or sexua l ide nt ity. Sexual harass me nt is de fin ed as unwe lco me sexual advances, a nd verbal or physical contact of a s ex ua l na tu re.

Sn11c t i o 11s

St ude nts and s tude nt organiza tio ns of Walnut Hill College acce pt th e res pons ibi lity to abide by all college policies. Proven failur e to mee t these obliga t io ns will jus tify

a pp ro pri a te di sc ip lina ry sa nctions . Disc ip lina ry sa nct ions a re defined as follows :

Re p ri mand is an offici al not ifica t ion of unacce ptable behavio r a nd a violatio n of the student code of conduct Any further misconduct may resu lt in more se rious d is ciplina ry sa nct ions. All re p ri mands will conta in condition s noted unde r "Condition s of Sa nction ".

Dis ciplina ry Pro bation is a co nditional sta t us imposed for a designa ted period of ti me. Furthe r violation of the stu dent code of conduct while on prob a tion w ill be viewe d not on ly as a violat ion base d up on the ac t itse lf, but also Viola t ion of Disc iplinary Pro bat ion w hich may result in further actio n up to a nd including sus pe nsion or expu lsion. Disc iplina ry pro ba ti on may place specific restr ict ions on the st ude nt or student organization. These may vary with each case and may in clude restr ictio n fro m participatin g in ex tr acur ricular and/ or reside n ce life act ivities, use of non -e duc ational facilitie s or ot he r re st riction s as det e r mine d by the ad ministra tion.

lu terim S11spe11sio11

When the actions of a student threaten the good order and d is cipline of the college , the Execut ive Vice Pres ide nt may invok e a n inter im suspension o n th e s tudent, pen d ing a prompt invest iga tion and sa nctio n review. The Executive Vice Pres id e nt will als o de te rmine wh e the r the s us pended s tudent is allowed to rema in on college property pending th e com ple - tio n o f th e i nve st iga t ion. In th e eve nt tha t th e Executive Vice Preside nt is away from campu s or ot he rw ise unavailable, any me mb er of the exec utive bra nch (Pres id e nt, Chief Acade mic Officer, a nd Vice Pres id e nt of Ad minist ra tive Services) may impose an int erim suspensio n consiste nt with th e follow ing pro ce dure .

• The Executive Vice Pres ident in iti a tes a n int e rim s us pe ns ion by provid ing t he Pres id ent w ith in for mat ion of:

a) the events causing the thr eat to ex is t;

b) th e name of the s tuden t a nd act ions a lleged ly violatin g

College regula tions; and c) a statement of the college

regulat ions allege dly violated by the student.

• If the Executive Vice Pres ident suspends a student, he or she w ill be not ified of the in te rim s us pension a nd an up coming procedural interview .

• If the final decis ion is to s uspen d or expe l the student, the sanction takes effect from the date of the inter im s uspen sion. If the decision is a repr i- mand or discip lina ry probatio n, or if the cha rges are not proven, for purposes of the record, the interim sus pension will be deemed not to have occurred. The stude nt has the right to appeal the fina l d ec ision in accordance with Walnut Hill College s tude nt handbook.

S11s pe11sio11

Suspe nsion is the loss of privileges of enrollment at Walnut Hill Co llege for a designated period of time and prohibits a s tudent from being present without permission on the campus or college sponso red activit ies. A s tude nt's sus pensio n shall not exceed one calenda r year following the effect ive date of the sanc tion. A st udent organizat io n's suspension is a temporary revocation of college recogniti on . A student organization suspe nsion will not exceed five yea rs.

Ex pulsion

Expuls ion is the perman ent loss of privileges of enrollmen t at Walnut Hill College and prohibits a student from ever being present without permission on the property of Walnut Hill College. Expulsion will be noted on the st ud ent' s permanent record. A stude nt organization, expu lsio n is the permanent revocation of university recognit io n.

The sanct io n of ex pulsion is the only judic ia l sa nction reflec ted on a st uden t's official acade mic transcript. Note: Other areas of the college, such as academic u11its, swde11t em ployme11t, a11d student activities, may place specific restric- tions 011 students ar stude11torga11iz atio11s that are0 11 discipli11a1y sa11ctio11s.

Co11diti o11s of Sa11ctio 11 As a co mponen t of a dis ciplinary

sa nction, hear ing author it ies may impose condit ions that are educationa l in natu re and reflect the nature and gravity of the offe nse. Cond itions of a sa nction may include, but are not limite d to, educatio nal se minars, reflective essays, restriction s on rig ht of access to campus facilities and programs, res tit ution for damage, room changes, and letters of apo logy to those affected, parental meetings and revocation of honors or awa rds.

The obligat io n to "protect" our college co mmunity which includes students, staff a nd vis itors to our campus is paramoun t. Any member of Waln ut Hill College commu nity who compromises the safety and/or securi ty of the college will be re quire d to participate in "serv ice hours" related to the college to help "repair" or " repay" the damage they did to their community or the community at large.

Attendance Policies and Procedures Class Att e11dn11c e

Ma inta in ing good at tendance in every class is v ita l to each student's educational success.

Students are expected to attend all classes as sched uled, on time, and for the full duration of the class. Most s tude nts who do not successfully complete a course often fail to do so because of absenteeis m.

Perfect Att e11dn11c e Stud ents recognized as having perfect

atte ndance have not missed any

• Classes (lecture, demonstrat ion, or hands on)

• Restaurant Operat ions or Production classes

• Inte rnships • Tour Experiences • Assess ments. Students who have earned perfect

atte ndance for all terms will be recognized with a certificate during the graduation ceremony.

Stud e nts a re not q ua lified for pe rfect

a tte ndance if they we re: a) Absent fro m a class rega rdless of

the reason b) Abs e n t fr om Re sta ura nt Operatio ns

or Prod uction classe s and successfully co mple ted the r eq uir ed make- up time.

c) La te for clas s. d) Sus pe nded from schoo l, rega rd less of

the le ngt h of time, for tuitio n and/or othe r fina ncia l obliga t io ns in arrears or for failure to co mple te fina ncial aid files on time.

Att e11dn11ce As it Affec t s Grndi11g Stu d e nts will r ece ive a g ra d e for

eac h cou rs e ta ken in eac h te r m. All cou rses includ e a gradin g cri te rion for Stude nt Res pon sib ility. Stude nt Res po ns ib ility consists o f pa rticipa tio n, pre pa ra tio n and pro fess ion al be havior d ur i ng class. Stude nts a bse nt from class will receive a 0 for Stud ent Res po nsibili ty for eac h a bsence. The St udent Res po ns ibi lity grade is we igh te d diffe rently for eac h class depending upon the assess ment meas ures in place. T nrdi11ess to n11d Depnrhire from Class

Stude nts a r rivin g a ft e r the s tar t of class, up to 30 minutes la te, will be ma rked late. Two (2) la te a rriv a ls are equivale nt to one (1) a bse nce.

Afte r 30 minu tes fro m the s tar t of class st ude nts w ill be marked abse nt. Howeve r, they are encouraged to atte nd the rema ind e r o f t he class so that they do not miss t he mate rial be in g cove red.

S tu de nts not retu rn ing follow in g an ins tructo r sa nction ed brea k, will be ma rked abse nt for that class.

Leaving without permiss ion or being dismisse d will be marked absent for the clay.

Otl,erC011s i dernti o11s Regnrdi11g A/Js e11ces

a ) T h e r e a r e no excused a bsences . b) Abs e nces are liste d for the te r m

only; they a re not cum ula t ive.

Assessment Polices and Procedures Classroom Atte11dn11c e Req11i re111e 11/'s

Stude nts a re pe rmitted up to two (2 ) a bse nces per class per te rm for any s ing le class w ith the exce ption of Prod uct ion a nd Ope ratio n cla ss es for which a ll miss ed

classes must be made up. Any s tud ent who exceeds 2 abse nces will be w it hdraw n fro m the class and must r eta ke the class payin g a ll a p plica ble fees.

Hn11ds-0 11 Clnsses

i\fany classes consist of practica.1 ap plic at io ns, inclu ding kit c hen and hands- on for which the grading criteria is hea vily weig h ted in the area of daily assessments. Abs e n ce from a class will res ult in a zero (1) for the daily assess ment on that day. Prod11c ti o11/0 perntio11s Classes

Product ion and Opera tio n classes are: Ma r ket Prod uction, Pastry Production, Ma nag ing Ma r ket Prod uction, Res ta ura nt Ope ra tio ns for Ma nage me nt and Resta ura nt Op e ra t ion s.

Students miss ing anyofthese class es must make up the classat varying degrees depending upon the day and/or numb ero f classes missed.

• Students who miss a class (fir s t abse nce ) must make up one (1) class.

• The secon d absence in a tem1 requi res two (2) make-up classes.

• Any a bse nce on th e day be fore or the day aft e r a ho liday requir es th re e (3 ) make-up classes .

• Shou ld a s tudent fail to co ntac t th e in st ru ctor to schedule a make-up class within 48 ho urs of th e initi a l a bse n ce , th e s tude nt will rece ive a grade of ze ro (0) for the miss ed d ay 's assess ment and will st ill be required to complete the make-up for the misse d class.

• Ma ke -u p classes must be co mpleted wit hin 3 w e e ks from the da te of the a bse nce or pri o r to the end of the ter m.

• Fail u re to com pl ete all scheduled make-up classes prior to the end of the term will result in a course failure and require a course retake. Studen ts who fail a cou rse for any re ason will be res po ns ible for a ll applica b le retake fees .

• Should a student be absent from a Product ion or Ope ra tions cla ss and have ins ufficient time to make up the class prio r to the e nd of th e te rm for any reason, they will fail the class wit h a final grade of F, due to an a tte n da n ce failu re.

• Sho uld a student be absent from a Product ion o r Ope ra t ions class du ri ng the last week of the te rm and have ins uffic ie nt time to make up the class prior to the end of the te rm du e to a ver ifiable and docume nta ble se rious med ica l con di t io n requ iri ng an ove rn ight

hos pita l stay, fune ral of an im med ia te family membe r, or court -o rde red subpoena, the stud ent will rece ive a grade of In complete (!). Up o n de livery of documentation of the eve nt wit hin 48 hours to the in structo 1 t he stu dent will be permitted to make up the misse d class (in acco rd a nce with the make-u p class procedure s outlin ed above) durin g th e next availa ble sched uled Prod uct ion or Ope ra tio ns class in a futur e te rm. This s itu ation may cause the stude nt's grad ua tion date to be postpone d.

• Students who fail to comple te the sche du led make-u ps will fail the cou rse. Th ey will be requir e d to repeat the course at an add ition al tuition charge.

Make - up days a nd times are sc heduled at the disc retion of the inst ructor. Stude nts must contact the ins t ru cto r with in 48 hours of the a bse nce to de te r- min e make- up d ays. I t is t he res ponsib ility of the s tude nt to confirm the date of the make-up class.

Missed Assess111e11ts Ab se nce s on t he d ay of a sched uled

assess ment (quiz, test, midt erm, fina l, e tc.) are a se riou s concern, as not complet ing thes e on a timely basis will grea tly imp act your grade . If you a re absent on the day of a scheduled assessme nt you must cont act your in st ru cto r within 48 ho urs to s chedul e a make-up assess ment. The max im umsco re for any misse d assess ment w ill be a 70%. Assess me nts that ar e missed duri ng the last week of class must be made up prior to t he official final day of the te rm.

Lnte Assig11111e11ts T urn ing in a n ass ignment past due is

cons ide re d to be unpro fess iona l and is di sco uraged. Howeve r, s hould an ass ignment need to be turn ed in late, it will be acc e pte d up to 7 d ays late with th e follow i ng penalti es a p ply in g:

Misse d assess men ts must be made up prior ro the next sc heduled class session. The maximum sco re for any misse d assess m ent will be a 70 % . Ass ign ments that are due d ur ing the

last week of class will not be accept ed afte r the officia l fina l day of the te rm. The sa me penalties w ill app ly.Any assig nments turned in afte r th e officia l final d ay o f the ter m will re ce ive a grade of 0. Enmi11g Full Credit for n Mi ssed Assess111e 11to r Lnte Assig11111e11t

You may request to ta ke a missed assess ment or su bmit a la te ass ign me nt for full credit for one of the follow in g reaso ns only:

1. Court-ordered subpoena (nota subpo ena iss ued byana ttorney)

2. Serio us medica lsituation , defined as an overn ight hos pita l stay

3. Funeral of immedia te family member. In ord er to rece ive full credit for the

misse d assess ment or late ass ignment, yo u mus t s ubmit wr itte n do cumenta tion of one of the a bov e reaso ns to your i nst ru ctor prior to the next schedul ed class day. Doc umentat io n for a serio us medical s ituation mus t in clude the da te on which the s tud en t can retu rn to clas s. All w ri tte n docu mentatio n must be ve rifia ble.

Classroom Policies and Procedures Sc/100 / Ho lidny s

It is importa nt to note that the sc hoo l does not observe all fede rally obse rved, religious, and ceremo nial holidays. S11o w Closiug/Late Opeuillgs

It is poss ib le th a t we ca n experie n ce a delay in the s tart of a s choo l day or a cancellation of a full day of classes due to severe snowsto rms. Ch ec k Sc hoology .

1. Call th e sc hoo l for informat io n We have se t up a specia l "hot line" for you to get updates and in formation about possible class delays a nd ca ncella tions du e to severe snowstorms. Call 215-222-4200 and ente r the four-dig it code: 3333 when prompt ed. Yo u w ill then hear a status report for the day. Check the numb er frequently durin g the day as the sta tus may change.

2. What tim e is a d ec is ion made? In ge ne ral we try to make a decis io n by 6:15 am. The most up-t o-the- min ute in forma tion on we at her and road conditions is need ed before a fin al decision can be made.

3. Resta ura nt Ope ra tions , Ma r ket and Pastry Prod uction cla sse s a re not ca ncelled or delay e d due to s nows tor ms.

4. Make-up Classes For class es missed due to weather, you will e it he r be asked to complete an out-of-clas s ass ig nment, or an

alte rn ate mee ting date w ill be sc he duled within 10 days of th e o rigin a l class.

Dress Code and Grooming Policies Dress Corle - Geuernl Policy

Waln ut Hi ll College facu lty and staff enco urage s tude nts to se lect attir e t hat mee ts ind us- t ry sta nda rds. The faculty and sta ff rese rve the right to requir e changes in a s tude nt's overall appearance. The goal of the college's dress code is to be fair and res pons ive to the co mm uni ty at large.

Students are per mitt ed to wea r a pp ro pri a te cas ual a tt ir e to lec ture classes demonst ra tion classes and in any "Open ' to th e Pu blic" o utlets. Shir ts must have sleeves. For sa fe ty purposes, open-toe shoes, sandals, and except iona lly hig h hee ls a re not pe rm itte d. Clothing that is to rn , so ile d, o r con s id ered offensive is no t pe r mitt ed. Offe ns ive clothin g is defin ed as "a word, s logan, phr ase or pict ur e tha t is vulgar and hateful." Paja ma, fla nnel or sweat pants a re not pe r mitt ed. Oth e r than Ch ef ha ts, all ha ts or ca ps should be removed when e ntering th e buildin gs and remain off until lea vin g. Stude nts will not be pe rmitt e d to e n te r class if they a re not d resse d a ppro pria tely.

If a st udent is aske d to lea ve class for a dr ess code violation, he/ she has SO minutes to return pr ope rly dresse d and be ma rked ta rdy. Afte r SO minu tes, the stu - de nt will be marked a bse nt from class.

During to ur ex pe rie nces, field trips, t rade s hows, ce r ta in s pec ia l e ve nts, and ca ree r fairs, students are req uired to wea r pr oper bus in ess a ttir e.

Students mu st adhe re to the dr ess code and groo ming at a ll t im es. The s ta ff a nd inst r ucto rs w ill make the determin a- tion whet he r or not a s tude nt is de ficie n t in any area concerning the d ress code. Geuernl Persounl H ygiene nurl Groo111i 11g

1. All s tude nts s hou ld arrive to class int e rn s hi p, Res ta ura nt Opera tions: a nd school act ivit ies and functions clea n and we ll groo med.

2. Ha ir can be dyed but must be a nat- ura l ha ir color and contain ed wi thin a hat w h ile in kitchens.

a) Bea rds or mustaches are acce pta ble if yo u have them on the firs t day of school, or grow

them durin g win te r break, spring brea k or summer br ea k, but must be closely t rim med and fu lly gro w n. Pa rtia l g rowt h is unaccepta ble.

b) Stud ents with a goa tee , s id e- burns, etc. mus t be clea n sha ven o n a ny exposed facia l areas.

Groo 111i11 g nurl Dress Corle for Kit e/ten Classes

Uniforms must be exact models as those iss ued by Walnut Hill College. Dress code for all kitc he n classes :

• A school approved chefs blac k ha t must be wo rn , co mplete ly cove rin g all hair.

• Clea ned, pressed, schoo l approved che fs jacke ts and chefs pants must be wo rn

• Chef s jackets must be bu ttone d to to p button.

• Sleeves must be worn down and cuffed at bo tt om

• School a pproved nec kerchief a nd toggle mus t be worn

• Chef s pants mus t be hemme d; ro lled cuffs are not pe rmitt ed.

• A pla in , black belt must be worn.

• Apron s to be worn with the bib up and fu ll-le ngth of the apro n down to the knees .

• Thr ee (3) clea n side towe ls are require d a t th e s ta rt o f ea ch class.

• Black, non-sk id, polis hed work shoes must be wo rn. Blac k rubbe r-soled clogs are acce pta ble (absolutely no snea kers).

• Only plain whi te or pla in black socks may be worn.

• No nylo n s tockings a re to be worn. • No logo t-s hi rts, colored t-shi rts, or

turt lenecks ca n be wo rn unde r the uniform. T-shirts must be pla in w hite only .

• The rm al unde rga rme nts may be worn but must be white in color. No und erga r ment sleeve may exceed past the cuff of the chef s jacket.

• No pie rced jewe lr y may be wo rn othe r tha n one pa ir of s imple post ea rrings.

• No to ngue or facia l pierc in gs are allowe d.

• No na il polis h or ac rylic nails may be worn .

• Ta ttoos must be covered at all tim es.

Ot/Je r kitc/1e11classroomreq11ire111e 11t s i11c/11de:

• No backpacks, handbags, or coats should be brought into classes.

• School iss ued tool boxes must be brought to all classes.

Groo111i11g n11d Dress Code for Di11i11g Roo111 Classes Men

Ha ir • Must be a na tur al color. • Must be tr immed. • M ust be kept off th e face. • If le ngt h is beyon d the bottom of

your colla r, it must be secured behind your head.

Facia l Ha ir • Bea rd s o r mustaches are acceptable if

you have them on the first day of sc hool • Beards or mustaches may be grown

durin g brea ks, but must be closely trimmed and fully grown.

• Pa rtial gro wt h is unacce pta ble. • Jewe lry: • A w ristw a tch a nd one rin g, only,

may be worn. • No tongue or facial pie rc in gs are

permitted. Women

Ha ir • Must be a na tura l colo r. • Must be ke pt off the face. • If length is beyo nd the bot tom of

you r colla r, it mus t be tied back in either a bun or a bra id.

Make-up • Should appea r na tura l; not excessive. • Jewelry • A w ristwa tc h, one ring, and one set

of post earrings only may be wo rn. • No hoop or dangling ea rrin gs. • No tongue or facial pie rc ings a re

pe rmi tted . Men and Women

Ha nds • I-la n ds and fing e rn a ils must be clean

at all tim es. • No nail polish or ac ry lic nails may

be worn. • Tattoos • Tattoos must be cove red at all times. • Cologne or Pe rfume may be used

spa ringly.

Uniform Standa rds Vest • Black, school approved. • Tailored to fit and bu ttoned fully. • Cleaned and pressed at all times. Tie • Scho ol a ppro ve d t ie must be clean

and in place at all times. Shoes • Co mforta ble, conservative, black

shoes with no- sk id soles. • Must be polis hed • No boots or snea kers will be per mitt ed Socks • Black socks only. Pants • School approved black pants-

No yoga pants or spandex • Must be pressed and clean at all tim es • Must be worn above the waist Belt • Pla in black belt • No large, gaudy buckles or studs are

permitted. Shir t • Whit e, lon g sleeved Oxford button

down wit h a closed collar • Sle e ves may not be ro lled up; must

be kept long and buttoned at all times. • Shirt must be clea ned a nd presse d. Und e rs hir t • White, plai n undershirt should be worn • Must have a plain co lla r. • The re mus t be no printing or logos

on the shir t. Apron • School approved White Bistro apron

must be cleaned and pressed. • Must be tied in the back Equipment: • Co r ksc re w • Captains Pad • 2 Pens

Final approval of stu den t's att ire and groo ming is at the di scre t ion of the ins tr uctor. Students are expected to be in com plete unifor m at all tim es during Kitc hen a nd Restaurant Opera t ion s classe s. Th e first infraction will b e a ddre sse d, p e rsona lly, by the d inin g roo m inst ruc tor. Any additio nal infract io ns will cause a grade of zero (0) and an a bse nce for your class grade for the day.

Culinary Arts Program Objectives Associate Degree The associate degree program is des igned to provide students with the esse ntial foundation for a culina ry arts caree r.

The cur riculum combin es funda mental a nd advanced culina ry courses with releva nt academic classes to allow stu d en ts to develop the creative, profess iona l, and lead- ersh ip s kills necessa ry for successful employment in the hospitality indus try.

Students gain a tho rough introduction to basic a nd adva nced crea tive cooking techniques throug h lect ure and lab classes such as Culinary Ingred ie nts, Intro ductio n to Culina ry Techniques, an d Fundamentals of Sauces, as well as t hrou gh expe rie ntial learning. In tera ctive academ ic courses such

as Supervision, Nutrition, Composition, Cost Acco unting and Conce pt Devel opm ent focus on teaching s tudents the critical th in k- ing, problem solving, and commun ication skills th ey w ill utilize in the fie ld.

Up o n co mplet ion of the program, stu dents will be prepared for entry-level positions in a varie ty of foodservice operations, suc h as res taura nts, hote ls, catering, ins titutiona l foodse rvice, clubs, or resorts. Students may also opt to continu e the ir st udies in the Bachelorof Science degree program.

Course Requirements for General Education Courses

Associate of Science Degree in CCSll00 Firs t Year Freshman 2.0 Culinary Arts Seminar

CCS1110 Socia l Media and 2.0 Technology

l\lajor Specific Courses Credi! ENG1300 English Composit ion 2.0 MTI-11200 College Math 2.0

CUL1130 Culinary Techni ques 1.5 CCS1300 St ra teg ies for Success 3.0 FSMll00 Sanitation 1.5 CCS2410 Public Spea kin g 3.0 CUL1120 Culinary for Hos p it a li ty 2.0 CCS2510 Pe rsonal Finance and 2.0

Professionals 1 I nves tme nts CUL11 21 Cul ina ry for Hospitality 2.0 LAW13 00 Ame rica n Cour ts and 3.0

Pro fess ionals 2 Legal Syste ms CUL1220 Cold Pa nt ry 2.0 HIS2400 Philadelphia and 2.0 CUL1221 Ga rd e Manger 2.0 Amer ica n I nd epe ndence CUL1330 Meat and Seafood 2.0 LEAD 2400 The Leading Super visor 3.0

Identifica tion HUM2600 Unde rs ta nd ing 2.0 CUL1331 Culinary Classics 2.0 World Cu ltures CUL2420 Foundations in Soups 2.0 PSY1200 Explo ring Psychology 3.0

and Sauces SCl2600 Nutriti on for a 3.0 PAS2401 Pas tr y for Hos p it a lit y 2.0 1-lealthy Life

PAS2402

Pro fessio n als 1 Pastry for Hos pitality Professionals 2

HUM 2620 2.0

Culture of France 1.5

CUL2510 Vegetable and Starch 2.0 Pre pa ra t ions CUL2511 Contemporary Dis h es 2.0

FSM2600 Purchasing and Cost 1.5 Controls Total Credits

CPP2600 Culinary Proficiency 2.0 Prep a ra tion Major 66.0

BEV2520 Wines: Grapes and 1.5 General Educa t ion 33.5 Varietals

Tota l 99.5

Clock I-lo urs 1500

STC2610 Gas t ronomi of France

c Tou r 2.5

COPS1200 Culinary Operations 1 7.5 COPS1300 Cu lin a ry Operations 2 7.5 COPS2400 Culina ry Operations 3 7.5 COPS2600 Cu lina ry Operations 4 7.5 DROPSll00 Dining Room Operations 3.5

Bachelor of Science Degree

The Bachelor of Science degree program in Culinary Arts focuses on su pply ing students with culinary knowledge and s kills, along with the ma nage r ia l and leade rship sk ills req uir ed for upper-level positions in res ta urants and other foodservice operations.

Lecture and la b class es are comb ined with experie n tia l learning to provide a thorough introduct ion to advanced creat ive cooking techniques. These courses include ha nds-on train ing in cooking and baking

Course Requirements for Bachelor of Science Degree in Culinary Arts

Students must enter the Bachelor of Science degree program with an Associate of Science or Associate of Arts in the major to which they are matriculating.

techniq ues, exposure to classical and inter- na tio nal cuis in es, and exp lora tions of regional and fusion cooking. Int e r act ive acade mic courses teach stude nts adminis- trative, organizational, and leadership skills and concepts they will utilize in the field.

Students gradua tin g with a bachelor's degree may seek upper-level po s ition s in the kitchen or other areas of food se rvice. Possible positions includ e sous chef, chef de partie, or foodservice manager.

Major Specific Courses Credit Major Specific Courses Credit

CUL3130 Retail Product Development

2.5 CUL4530 Eme rg ing World a nd Nordic Cuisine

2.5

CUL3140 Ita lia n Rustica and 2.0 CUL4510 Frees tyle Cook ing 2.0 Modern Spanish Cuisine CUL4450 Amuse Bouche, 2.0 CUL3150 Contemporary Plating 2.0 M is e En Bouche, Ver r ine

and Arrangements CUL4620 Nutritive Cooking 2.5 CUL3230 Ca nn ing and Ja r rin g 2.5 PAS4611 Conte mpora ry Plated 2.0 CUL3240 New Style and Country 2.0 Desserts

Cuisine HOSP4610 Hos pita lity Operations 3.0 CUL3250 Taste Flavors and 2.0 and Assessment

De vils Food El3200 Expe ri e n tia l Immers ion 1 2.0 FSM4400 Me nu Pla nning 1.5 El3300 Expe riential Imm ers ion 2 2.0 CUL4430 Cha rcute rie 2.5 STC4600 Hospitality Tour 2.5 CUL3320 The Chef's Palate 2.0 of Engla nd CUL4550 Amer ica n Ro a d Food: 2.0 CUL4630 Conte mporar y 2.0

Cuisine of the Americas As ia n Cu is ine

HOSP4510 Ho s pita lity Design 1.5 INTC3210 Cu lin a ry Arts Internship 3.0 MGT4 400 Ma rketin g for 1.5 INTC3310 Culina ry Arts In te rn s h ip 3.0

Hos p it ality Professionals INTC4410 Culinary Arts Inte rn ship 3.0 CUL3330 Retail Foods of the 2.5 INTC4510 Cu lina ry Arts Int e rn s hip 3.0

Future: My Test Kitchen ACC3120 Introducto ry 1.5 CUL4440 Modernist Cuisine 2.0 Hospitality Accounting

General Specific Courses Credit PSY3100 Com m unication 3.0

and Inter personal Relati onships

HUM4100 Commun i ty Engagement 2.0 and Accountab ili ty

SCl 3200 Adv anced Nutr i ti on 2.0 HUM4610 Cul ture of Engl and 2.0 PHL 3300 Eth ics 2.0 PSY3300 Cr i t ical Think ing and 3.0

Psychology LEAD4400 Leadership 3.0 SOC4400 Cur r ent Issuesin Society 3.0 HUM4500 Su stainabili ty i n Li fe 2.0

and Work SOC4500 Soc iology of Popul ar 3.0

Cultu r e HIS4600 Perspectiv es on 2.0

Cont emporar y Civ i l i zation

HUM4600 Analy sis of Film and 3.0 Li teratu re

PHL4300 Philosophy as a 3.0 Way of Li fe

Total Credits

Major 130.5 General Educati on 66.5 Total 197

Clock Hour s 3015

Pastry Arts Program Objectives Associate Degree The main ob jective of the assoc iate degr ee program in Pas try Art s is to provide the fund amental knowledge and skills necessa ry for a career in the pastry arts professio n. By stu dying fund a men tal and advanced past ry tech niques in combination with acade mic esse ntial s, s tudents will develop the crea tive a nd prof ess ion a l skills requir ed for s uccess ful e mploy men t in the indu st ry.

In trod ucto ry le ve l cour ses in clude Intro duction to Past ry Arts, Past ry Te ch niques, Professional Bread Bak in g, and Cake Ba kin g an d De cora ting. Stude nts then progress to more specialized pastry courses such as Chocolat e and

Ca nd ies, European Tortes and Ga tea ux, and Wedding Cakes.

Ge ne ral educa tio n and ce rt ification classes compleme nt these courses by offe rin g s tuden ts instr uct ion in relate d subjects such as Supervision, Nutrition, Sa nita t ion, Cost Accounting, and Com posit ion .

Up o n co mplet ion of the ass ociate degree, stude nts will be prepa red for entry-leve l pos it io ns in pas try s ho ps, inde pen dent or re ta il ba keries, o r othe r foodse rvice facilities. Alte rn at ively, s t u- dents may opt to pur sue fu rther study in the field by ente r ing the bachelor's degree program.

Course Requirements for General Education Courses

Associate of Science Degree in Pastry Arts

Pastry Arts Courses Credit ENG1300 English Compos ition 2.0 FSMll00 San i ta t ion 1.5 MTH1200 College Math 2.0 PAS1120 Pastry Techniques 2.5 CCS1300 Strategies for Success 3.0 CUL1120 Cu lina ry for Hospitality 2.0 CCS2410 Public Spea king 3.0

Pro fess iona ls 1 CCS2510 Personal Fina nce 2.0 CUL1121 Cu lina ry for Hos p ita lit y 2.0 a nd I nves tments

Pro fess iona ls 2 LAW1300 Amer ica n Cou r ts 3.0 PAS1210 Baking Science 1.5 and Lega l Systems PAS1200 Pro fess iona l 2.0 HIS24 00 Philadelp hia and 2.0

Bread Ba king Ame rica n Independ ence PAS1201 Cake Ba kin g 2.0 LEAD2400 The Leading Super vis or 3.0

a nd Decorat in g HU M 260 0 Under sta nd ing 2.0 PAS1310 Adva nced 1.5 World Cultures

Baking Scie nce PSY1200 Exp lor ing Psycho logy 3.0 PAS1320 Custards, Mousses 2.0 SCl2600 Nutrition for a 3.0

and Frozen Desserts Healthy Life PAS13 21 Chocolate

and Con fec tion s 2.0 HUM2620 Culture ofFrance 1.5

PAS2510 Advanced 2.0

FSM2600

Pastry Decorations Pur chas ing

1.5

and Cost Controls PAS2520 European Tortes 2.0

Total Credits Major 66.0 Ge nera l Edu ca t ion 33.5 Total 99.5

Clock I-lo urs 1500

and Gateaux

PAS2521 Wedd ing Cakes 2.0 BEV2520 Wines: 1.5

POP2510

Gra pes a nd Varietals Pas try Plati ng

3.5

PPP2600

and Presentation Pastry Proficiency

2.0

Pre para tion STC2610 Gas trono mic 2.5

Tour of Fra nce

POPSllO0 Pastry Operations 1 5.0 POPS1 200 Pastry Operat ions 2 5.0 POPS1300 Pastry Operat ions 3 5.0 POPS2400 Pastry Opera t ions 4 5.0 POPS2500 Pas try Operations 5 5.0 POPS2600 Pastry Operations 6 5.0

CCSll00 Fi r s t Year Fres hma n Seminar

2.0

CCSlll0 Social Media 2.0 and Technology

Bachelor of Science Degree The bachelor's degr ee program is d es ign ed for students in te rested in pursu ing ca reers as pastry cooks, pastry chefs, or retail or wholesale bakers. The prog ra m builds upon the ass ocia te degree program by offe rin g more advanced pastty arts courses a nd more in -de pth acad e mic classes.

Advanced pastry a rts courses such as The Art of the Chocola t ie r, Advanced Boul a nge rie, Artisan Br eads, Conte mp ora ry Dessert Styling, and Advanced Sugar and Confections give

Course Requirements for Bachelor of Science Degree in Pastry Arts

Stude11ts must enter the Bachelor of Science degree program with an Associate of Science or Associate of Arts in the major to which they are matriculating.

Pa5try Arts Courses Credit

students the oppor tuni ty to more fu lly de velop the ir pastry a nd deco ra ti ng skills. The upper-level acade mic classes focus on teaching s tude nts ad minist ra tive, orga niza tio nal, and leade r s hip s kills necessa ry for a success ful career in the hospita li ty ind ustry.

U pon completion of the program, s tude nts w ill be prepared to ente r the ind ustry as e ntry-le vel pastry chefs, re ta il or who lesa le bakers, or entr epre ne urs.

PAS3100 Ar t is a n Breads 1 2.0 El32 00 Exper iential Immersion 1 2.0 PAS311 0 Ar t is a n Breads 2 2.0 E1330 0 Experiential Imme rs ion 2 2.0 CUL 31 20 Art and Presentation 2.0 STC460 0 Hos pita lity Tour 2.5 PAS3200 Ad va nced Boulangerie 1 2.0 of Engl a nd

PAS3210 Advanced Bou lange rie 2 2.0 PAS3340 Pas t ry Test Kitchen 2.5 FSM4400 Menu Pla nnin g 1.5 I NT PB310 0 Pas try Arts Int e rn s hip 3.0 PAS3300 Contemporary 2.0 I NT PB3200 Pas t ry Ar ts In te rn sh ip 3.0

Dessert Stylin g I NT PB3300 Pas try Arts Int e rn s h ip 3.0 PAS3310 Ce lebra t ion Cakes 1 2.0 I NT PB44 00 Pas tr y Arts Inte rn s hip 3.0 PAS3320 Cele bration Cakes 2 2.0 I NT PB4500 Pas try A r ts Internship 3.0 HOSP4510 Ho s pi tal it y Des ig n 1.5 ACC3120 Int rod uctory 1.5 MGT4400 Marketing for 1.5 Ho s pita lity Acco unt in g

PAS4400

Hos pita lity Profess ionals I nte rn at iona l Desserts

2.0

PAS4410 Th e Ar t 2.0

PAS4420

of th e Chocola t ie r 1 The Art

2.0

of th e Cho colat ie r 2

PAS4500 Pastry Freestyle 1 2.0

PAS4510 Pastry Frees ty le 2 2.0

PAS4 6 0 0 Sugar Ar ti s t ry 2.0

PAS4610 Advanced Confec t ions 2.0 HOSP4610 Hos p ita lity Op e ra tions 3 .0

a nd Ass ess ment

PSY3100 Commun i cation and I nter persona l Relati onships

3.0

I-IUM4100 Com munity Engagement 2.0 and Accountability

SCI3200 Advanced Nutrition 2.0 I-IUM4610 Culture of England 2.0 PI-IL3300 Ethics 2.0 PSY3300 Critical Thinking 3.0

and Psychology

LEAD4400 Leadership 3.0 SOC4400 Current Issues in Soc iety 3.0 I-IUM4500 Su stainabil i ty in Life 2.0

SOC4500

and Work Soc iol ogy of

3.0

Popular Cul tur e

I-II S46 00 Perspecti veson 2.0 Contempora r y Civili zation

1-IUM4600 Analysis of Film 3.0 PI-IL 430 0

and Li terature Phil osophy

3.0

as a Way of Li fe

Total Credits

Major 129.0 General Education 66.5 Total 195.5

Cl ock Hou r s 3025

Ge neral Educat io n Courses

Restaurant Management Program Objectives Associate Degree The ass ociate d eg ree program in Re s ta ura nt Man ag e ment is de s igned to provid e the foundation necessary for a ca ree r in the res taura nt and Foo dse rvice ind ustry. St udents wi ll develop the ind ustry knowledge and the ad minis tra tive, o rganiza t ional , a nd le ad e rs hip s kills req uired for an e ntry-leve l manage ment pos ition in res ta urants, hotels, r eso rt s, co r porate d inin g, college, and ot he r foodservice facilit ies .

Th e pro gra m is s pe cifica lly s tru cture d to in teg ra te tr aditiona l class room learn - in g with va lua ble pract ica l lea rnin g experie nces. Cou rses in Prof ess io nal Dining Room Service , I ntrod uct io n to Food a nd

Bev e rage, Int roductio n to Hosp ita lity, a nd Wines pr ovide stu de nts with a br oa d ge ne ra l knowle dge of the field, while hands-on class es such as Restaurant Operat ions and Culina ry Bas ics a llow st ude nts to learn how both the fron t and bac k of the house op era te firstha nd.

Upon com plet ion o f the asso ciate degree program, stu den ts may seek employ ment in entr y-level ma nage me nt positions in res ta ura nts, hotel s, cate ri ng, or ot he r comme rcial or in s ti tut iona l foodse rvice o pe ra t ions. Stude nts may also contin ue their st udies in the Bac he lor o f Sc ie nce deg ree pro g ra m.

Course Requirements for Associate of Science Degree in Restaurant Management

Major-SpecificCourses Credits General Education Cow:ses Credits

HOS Pll 00 In t ro d uction to Hospitality

1.5 CCSll00 Firs t Yea r Freshman Semin a r

2.0

FSM1100 Sa ni ta tion 1.5 CCS1110 Soc ia l Media 2.0 FSM2600 Purchasing and 1.5 a nd Tec hnol ogy

Cost Controls ENG13 00 English Compos it io n 2.0 HMGT240 0 Hos pit a lity Facilit ies 1.5 MTH1200 College Ma t h 2.0

Ma n age ment CCS1300 St ra tegies for Success 3.0 HMGT1200 Gues t Ser vices for 1.5 CCS2410 Public Spea kin g 3.0

Hos pita lity Profess iona ls CCS2510 Pe rsona l Fina nce 2.0 BEV2500 Wines: 1.5 and I nves tments

Grapes and Va rie ta ls LAW1300 Ame rica n Co ur ts 3.0 EEP2600 Meetings and Events 1.5 and Lega l Systems

BEV2410 Res pon s ible Beverage 1.5 HIS24 00 Phila delph ia and 2.0 Service Amer ican Ind epe ndence

BEVll00 Ba r te nd in g 1.5 LEAD2400 The Lea d in g Supe rvisor 3.0 DROP2500 Dining Room Ope rat io ns 3.5 HUM2600 Unde rs ta nding 2.0 CUL1120 Culinary for Hospitality 2.0 World Cu lt ures

Profess io na ls 1 PSY1200 Ex plorin g Psyc hology 3.0 CUL1121 Culinary for Hos pit a lit y 2.0 SC l2600 Nutrition for a 3.0

Pro fess ion a ls 2 Hea lthy Life

HOPS1200 Hos pita lit y Opera tion s 1 7.5 HUM2620 Culture of Florida 1.0 HOPS1300 Hos p it a lity Operations 2 7.5 and the Ba ha mas

HOPS2400 Hos pit a lity Oper a tions 3 7.5

HOPS2500 Hos pit a lity Operations 4 7.5

HOPS26 00 Hos pi ta lity Operations 5 7.5

STC2650 Management Tour of Florida and the Baha mas 2.5

PAS2401 Pas t ry for Ho s pita li ty 2.0 Pro fess ion a ls 1

PAS24 02 Pas try for Hos pi ta lit y 2.0

RMGT1 20 0

Pro fess iona ls 2 Ta bl e.s id e Pres en ta t ion s

1.5

Total Credits Ma jor General Edu cat ion To ta l

Clock Hours

66.5 33.0 99.5

1515

Bachelor of Science Degree

The Bac he lo r of Science degree progra m in Res ta ura nt Manag ement is designed to pr epa re s tudents for a caree r in the res ta u- ra nt and foodserv ice ind ustry.

The prog ra m is s pec ifica lly st ru ct ured to i nteg ra te tradition a l class room lea rn in g with practical lea rn ing exper ie nces . Classes s uch as Ris k Ma nage ment, Hum a n Resour ces i n the Ho s pita lity Ind ust ry, Bus in ess Law, and Leade rs hip focus on develo ping e ffect ive manage rial a nd lea d- ership styles and an a wa re ness and understanding of wo rkpla ce iss ues. Bus in ess Fra nchis ing a nd Res ta ura nt Des ig n 1 and

Course Requirements for Bachelor of Science Degree in Restaurant Management

2 cou rses prov ide s tu de nts with furth e r o ppo rtunity to a pp ly t h e ir class room knowle dge.

Upon co mplet io n of th e bachelor's degree progra m, s tu de nts may see k e mp loy ment in entry-l e ve l ma nage ment pos it io ns in res ta ura nts, hotels, ca te r ing or other comme rcia l or ins tituti onal foodse rvice op e ra tion s. Poss ibl e pos ition s include res taura nt manager, ca te ring or banquet ma nage r, d in ing room or room service manager, or ass ista n t food and beverage directo r.

Students must enter the Bachelor of Science degree program with an Associate of Science or Associate of Arts in the major to which they are matriculating.

Major-Specific Courses Credits Major-Specific Courses Credits

FSM311 0 Ca te ri ng a nd Off-Site 1.5 RMO P310 0 Mai t re D' Ope ra ti o ns 1 7.5 Foodse rvice RMOP32 0 0 Mai tr e D' Ope ra tio ns 2 7.5 CUL410 1

CUL 410 2

Cu lina ry for Res ta ura nt Profess iona ls 1 Culina ry for Res ta ura nt

2.0 2.0

I NT R330 0

I NTR4 40 0

Res ta u ra nt Ma nage ment Inte rn s h ip Res ta u ra nt Management

4.0 4.0

RMGT3100

Profess io nals 2 Ma nag in g Res ta urant

1.5

I NTR4500

In te rn s h ip Re s t a u ra nt Ma nage ment

4.0

Ope ra t ions Inte rn s hip

HOSP45 30 Hos pita lity Ma nageme nt Stra tegies and Log is t ics

1.5 I NTR4600 Res ta ura nt Ma nage ment I nte rn ship

4.0

FSM4400 Me nu Pla nnin g 1.5 E1320 0 Expe rient ia l Im mers ion 1 2.0 BEV3100 S p ir its and Wines 1.5 El3300 Expe rient ia l Im mers io n 2 2.0 HOSP4510 Hos p it a lity Des ig n 1.5 ST C4600 Ho s pit a lity Tour 2.5 HOSP4610 Hos pit a lity Oper a tio ns 3.0 of England

BEV3110

and Ass ess ment Wine s of t he World

1.5

ACC3120 I nt roduc tory Hos pita lity Acco unt in g

1.5

MGT 3300 MGT440 0

Hum a n Res ou r ce Ma na ge ment Marketing for

1.5 1.5

RMGT320 0

I-IOSP3 11 0

Res ta ura nt Faci lit ies Layout and Des ig n Ris k Management

1.5 1.5

Hos pi ta lity Profess ionals in Hos pita lity

HOSP4520 Hos pit a lity Acco unt ing 1.5 a n d Reve nue Ma nagement

General Education Courses Credits PSY3100 Co mm unicat ion 3.0

and Inte r personal Relat ionsh ips

HUM4100 Com mun ity Eng age ment and Accou nta bility

2.0

SCl3200 Ad va nced Nutrition 2.0 HUM 4610 Cu lt ure of Engla nd 2.0 PHL33 00 Et hics 2.0 PSY3300 Cr it ica l T hi nking 3.0

LE AD4 400

a nd Psychology Leade rs h ip

3.0

SOC4400 Curr en t Iss ues in Socie ty 3.0 HUM4500 Sus ta ina bil ity in Life 2.0

and Work

SOC4500 Sociology of 3.0 H IS46 00

Popular Cult ure Pers pect ives on

2.0

Contem por a ry Civi lizat ion

HUM4600 Ana lys is of Film 3.0 a nd Litera tu re

PHL4300 Philos ophy as a 3.0 Way of Life

Total Credits Major Genera l Ed ucatio n Total

130.5 66.0 196.5

Clock Hours 3160

Hotel Management Program Objectives Associate Degree The Hote l Ma nage ment program focuses on preparin g s t udents for manageme nt pos ition s in hot els thro ughout the world.

Spe c ia lized classes will teac h s tude nts th e skills necessa ry to manage mult i-fa c- eted hot el o pe rat io ns, while ge ne ra l ac a- de mic classes s uch as Co mpos ition , Cos t Acco un tin g, Sup ervision, Ma r ket in g, a nd Co nce pt Deve lopme nt will develop stu- d ents' crit ica l th in kin g, pro b lem so lv in g , a nd com mun ica tion a bilitie s.

Co urses such as In trod uctio n to Hos pita lity, Front Office Ma nage ment, Ho use kee ping, In t rod uction to Food and Beve rage, a nd Mee tin g Plan ning a re s pecifica lly d es igned to equ ip s tud ents w it h pe rtin e nt indu st ry knowledge and the

manage ria l and ad min is tra ti ve s kills requ ir ed to s ucceed in the growing hos pita lity fie ld . Prac tica l expe rie nce is ac hi ev ed thro ugh on-th e-job depa rtm ental tra inin g in hote ls and reso r ts.

Upon s uccess ful co mple t io n of th e assoc ia te d eg ree pro gra m, s tud ents may see k e ntry-level pos it io ns in hotels, r es - ta ura nts, conv e ntion facilit ies, or reso rt s. Possible posit io ns in clud e ass ista n t fr ont office manage r, ass is ta n t food and beve r- age manage r, hou se kee pi ng manage r, event pla nner, or sales represe nta tive. Stud e nts may a lso purs ue furthe r s tud y in the Bac he lo r of Sc ie nce deg ree p rogra m.

Course Requirements for Associate of Science Degree in Hotel Management Ma jor-Specific Courses Cred its Ge neral Educatio n Courses Credits

HOSPll00 In t rod uct ion to Hos pita lity

1. 5 CCSll00 Firs t Yea r Fr es hma n Se min a r

2. 0

FSMll 0 0 Sa nita t ion 1.5 CCSll l 0 Soc ial Me d ia 2.0 FSM26 0 0 Pur cha s in g

a nd Cost Contr ols 1.5

ENG1 30 0 a nd Tec hnology Eng lis h Compos ition

2.0

HMGT2400 Ho s pit a lity Fac il iti es 1.5 MTH1 20 0 Co llege Ma t h 2.0 Ma n age me nt CCS1300 St ra teg ies for Success 3.0 H MGT1 200 Gu est Se r vices for 1.5 CCS2410 Pub lic Spea king 3.0

Hos pit a lity Profess iona ls CCS25 10 Perso nal Fina nce 2.0 BEV2500 Wines: 1.5 a nd In ves t ments

EEP2600

Gr a pes a nd Va r ie ta ls Mee ting s a nd Eve nts

1.5

LAW1300 Amer ica n Cou r ts and Lega l Syste ms

3 .0

BEV241 0 BEVll00

Res pons ible Beve r age Se r vice Ba r te nd in g

1.5 1.5

HIS24 00

LEAD2400

Philadelphi a a nd Am erica n Ind epe nde nce The Lead in g Supe rviso r

2.0

3.0 DROP2500 Din in g Room Ope rat io ns 3.5 HUM 260 0 Und ers ta nd in g 2. 0 CUL1120 Culina ry for Hos p it a lity 2.0 World Cu ltur es

Pro fess ion als 1 PSY120 0 Explor in g Psyc hology 3.0 CUL11 21 Culina ry for 1-los pi t a li ty

Profess iona ls 2 2.0 SC l2600 Nut rit ion fo r a

Hea lt hy Life 3. 0

HOPS1200 Hos pitality Opera tions 1 7.5 HUM2620 Cultur e of Flor id a 1.0 HOPS1300 Hos pit al ity Operat ion s 2 7.5 and the Ba ha mas

HOPS2400 Hos pit a lity Operatio ns 3 7.5

HOPS2500 Hos pi ta lity Operat ions 4 7.5

Total Credils

Major 66.5 Ge ner al Ed ucat ion 33 .0 Tota l 99.5

Clo ck Ho urs 1515

HOPS2600 Hos pit a lity Opera tion s 5 7.5 STC265 0 Ma nage me nt Tour of 2.5

Flor id a a nd th e Ba ha mas

PAS2401 Pas try for Hos pita lity 2.0 Profes s iona ls 1

PAS24 0 2 Pa s t r y for Hos pi ta lity 2.0 RMGT1200

Profess ional s 2 Tableside Pr es ent a tions

1. 5

Bachelor of Science Degree The Bache lor of Scie nce d eg ree progra m in I-lote l Ma nage me nt prepares s tude nts for manage me nt ca r ee rs in hot els, re s orts, re s- ta ura nts , and other hos pit al ity ope ra tions.

Asso cia te- level courses such as I ntrod uct ion to I-los p ita lity, Front Office Ma nage me nt, and Hos pital ity Ma r keting are specifica lly des igned to equ ip st ude nts w ith the bas ic ind us try kno wledge a nd manage rial a nd ad minis tra tive skills requ ired to s uccee d in the hos pit a lity fie ld. Uppe r-l eve l courses expand on this knowledge by add re ss in g s peci fic iss ues such as Hum an Reso ur ces in the

Course Requirements for Bachelor of Science Degree in Hotel Management

Hos pita lity Ind ustry, Ris k Ma na ge me nt, Divers ity, a nd Lead ership. Pract ical ex pe rience is ac hieved th ro ugh on-t he- job de pa rtm ental tra ining in hot els a nd res orts.

U po n s uccessful co mpletion of the progra m, stu de nts may purs ue ma nage ment ca ree rs in the hospita lity field as ass ista nt depa rtmen t ma nage rs or depa rtm ent ma nage rs in ho te ls, r es ta urants, resor ts, or co nvent ion facilit ies, o r as meet ing pla nne rs, Sales re prese nta tives, or Foodse r vice s upe rvisors.

Students must enter the Bachelor of Science degree program with an Associate Of Science or Associa te of Art s in the Major to which they are matriculating.

Major-Specific Courses Credits Major-Speci fic Courses CrediL,;

I-IMGT3100 Execut ive Ho useke eping Opera ti o ns

1.5 I-IMAR4600 Hotel Ma nage me nt Ana ly t ica l Res ea r ch

2.0

HMGT3110 Pr in c ipl es of 1.5 El3200 Expe rie n t ial Immers ion 1 2.0 Hote l Ma na ge me nt EI3 3 0 0 Expe rie n tial Immers ion 2 2.0 MGT3210 Ma na g ing Front 1.5 STC4600 Hos p ita lity Tou r 2.5

Office Ope ra t ions of En gla nd

EEP3100 Eve nt a n d 1.5 I NTHM3100 Hotel Management 5.0 Ente r tainm ent Planning In te rn s hip

MGT3300 Human Res o urce Ma nage me nt

1.5 I NTH M3200 Hotel Ma nagement Inte rn s hip

5.0

H MGT3300 Hos p ita lity I nfor mat io n Ma nagem ent Sys te ms

1. 5 I NTH M33 00 Hotel Ma nageme nt Int e rn s hi p

5.0

EEP 3300 Co nvent ion Se rvice 1. 5 I NTHM4 40 0 Hot el Management 5.0 and Sales Inte rn s h ip

MGT4 40 0 Ma r ket in g for 1.5 I NT HM4500 Hot e l Ma nage ment 5.0 Hos p ita lity Profession als Inte rn sh ip

TTM 41 0 0 Tra ve l and Tour is m 1. 5 I NT HM4600 Hot e l Ma nage ment 5.0 TTM4110 Res o r t Ma nageme nt 1. 5 Inte rn s hip

I-IOSP4520 Ho s pit a lity Accou ntin g and Reve nue Ma nagement

1. 5 ACC3120 In t r o ductory Hos p i t a lity Ac co un t ing

1.5

HOSP4530 Hos p ita lit y Ma nage ment 1. 5 H MGT 4540 Lod g in g Develo pm ent 1. 5 St ra teg ies a nd Log is t ics I nves t ment and Fin a nce

HMGT3220 Casino Orga niza t ion 1.5 HO SP3110 Risk Ma nage me nt 1.5 a nd Cultur e in I-lo s pita lity

HM AR45 00 Ho te l Ma nage men t 2.0 Analy t ica l Resea rc h Prep

General Education Courses Credits

PSY3100 Communication and I nterperso nal Relationships

3.0

HUM4100 Community Engagement 2.0 and Accountabil ity

SCl3200 Advanced Nutrition 2.0 HUM4610 Culture of England 2.0 PHL 3300 Ethics 2.0 PSY 3300 Crit ical Thinking 3.0

and Psychology

LEAD4400 Leader ship 3.0 SOC4400 Current Issuesin Society 3.0 HUM4500 Su sta i nabili ty in Life 2.0

and Work

SOC4500 Sociology of Popular 3.0 HIS4600

Culture Perspectives

2.0

on Con temporar y

I-IUM4600

Civilization Analysi s of Film

3.0

and Li ter atur e

PHL4300 Philosophy as a 3.0 Way of Life

Total Cred its Major General Educat ion Total

Cl ock Hour s

131.0 66.0 197.0

3225

Sociology Study Tour Cour se Trav el-Touris m Ma nage ment

Scie nce Re s ta u ra nt Management Operation s

Ma nageme nt Restaurant Psychology

Accounting Beverage Management

History Hote l Ma nagem ent Ana lytical Res earch

Course Descriptions Culinary Arts Courses

Culinary Techniques CUL1130 1.5 Credits Like any fine art, great cooking require s know le dge and under s ta ndin g of basic princip le s. Esse ntial to th e development of the culinary profess iona l is awa reness of the f undament al s kills that define a skilled technicia n. Thro ugh lecture and demonstration, this course i nt rod uces th e culi na ry arts stude nt to the necessa ry fund ame nta l t ra its and technic a l knowledge that define th e culinary profe ss io nal.

Sanitation FSMll00 1.5 Credits Providin g consumers wit h safe food is one of th e most imp orta nt res pons ibi lities of the foodservice profess io nal. Deve loping an unders ta nd ing of what causes foodborne ill nesses and the s te ps that can be taken to prevent them is cr it ical to co ntr o lli ng outbreaks. Doing so will help kee p your cus tomers, staff, and foodservice organization safe.

Culinary for Hospitality Professionals 1 CUL1120 2.0 Credits This course int rod uces s t udent s to working in a professio nal kitchen environmen t. It develops the foundationa l s kills tha t a re cr it ica l to success in foodse rvi ce occ up ations. Co rre ct safe usa ge of kitch en eq ui pment is practiced, with a focus on developing e ffective kit c hen s ki lls through the preparation of s tock s, so up s, and sa uce s. Proper knife ha ndli ng and cutt in g techniqu es are a key focus of th e cours e. The course also e ns ure s s tud ent understanding and exec ution of sa nit ary preparat ion of food in a commercia l ope r ation, ensuring students can provide safe food in a pro fe ssio nal kitc he n throughout the flow of food.

CURRIC ULUM KEY (()1 r t' Abbrei'intio11

Course Numbers Co ur se nu mb e rs re flect the sco pe of the f o u rs C'

nnd th e lev e l of d ifficulty o f s kill s and co nc e p ts

cov ered . P re req uisites a re noted fo ll o w i ng thl

cou rse d t sc ripti o n s.

Law

Pastry Ar ts Philosophy Pastry Operations Pastry Profi ciency Preparation

Math Ma nagement Leader ship

Internship-Restaurant Management

Intern ship-Pastry Art s

Hos pita lity Manageme nt Hu manities Internship- Culinary Arts

Ma nagement Internship-Hotel

Hote l Management Ho s p ita lity Operations

Culinary Arts Culin a ry Proficiency Preparation Culin a ry Operatio ns College and Career Success

English Foodservice Ma nagement

Ex per ient ial Imm ersion Event and Entertainment Plann ing Dining Room Operation s

ACC BEV ccs COPS CPP CUL DROP EEP El ENG FSM HIS HMAR HMGT HOPS HOSP HU M INTC l NTHM INT P INTR LAW LEAD MGT

MTH PAS PIIL POPS PPP PSY RMGT RMOP SCI soc STC TTM

Culinary for Hospitality Professionals 2 CUL1121 2.0 Credits A companion course to CULl120, Culinary for Hos pit a l ity Professionals 2 introd uces s tu dents to wo rkin g in a safe and sa nit a ry profess ional kitchen environment. It conti nues to s up port the dev elopmen t of necess ary foundat io na l skills tha t are cr it ica l to s ucce ss in foodservice occupations. Sk ills are practiced via the pr epa ration of vegetables, s ta rches, and a variety of pro teins . The developm ent of the ski lls introdu ce d an d practic ed in CUL1120 and CUL1121 are essentia l to the success of foodse rvice professiona ls throu ghou t th eir ca reers .

Cold Pantry CUL1220 2.0 Credits This hands-on s upervi sed la b course introduces students to the preparation and production associated with the cold pantry and Ga rde Manger, the station that often crea tes the gues ts' init ia l impress ion of the me nu and food. Students ro tate th roug h s tations, gaining an unders ta nding of the ingred ien ts utilized and also applying the techniques and skills associated with prod uct ion met hods for co ld food it ems, including sa la ds, cold sa uces, pickles , cond imen ts, appetizers, and ho rs d'oeuvres. Additio nally,s tudents wi ll gai n an unders ta nd i ng of effective cross-ut ilizat ion of product thro ughout a foodservice operation.

Garde Manger CUL1221 2.0 Credits A companion course to CULl 220, Garde Ma nge r, a his tori ca l term referr ing to the chef who "g uards" a place in the kitc hen where cold foods are kept, ut il izes products and skills lea rne d in Cold Pantry (CUL1220). Th e Garde Ma nger position in the foodservice operation is responsible for the production of cha rc uter ie, sa l ads, hors d'oeuvres, and appetizers, all of wh ic h will be intro du ce d and practiced as a part of thi s cou rse. Stud e nts rota te through various stations of the cold kitchen, prepari ng foods for tas t ing, presentation, and discussion .

Meat and Seafood Identification CUL1330 2.0 Credit s Proteins account for a la rg e percentage of food purchase d, prepared, and sold in co mmerci a l foodserv ice organ iz ations. This course provid es s t udents wit h an introduction to meat, seafood, and other proteins. Students learn the origins of different cuts, how they are fabricated, and proper cooking techniques for each category . In th is supervised, production-focused lab course, student s rotate through a variety of stations, practicing the preparation of eac h of these pro te i ns .

Culinary Classics CUL1331 2.0 Credit s A companion course to CUL1330, s tud ents will begin to build a re pe r toire of reci pes and foundationa l dishes from which th ey can create a variety of new items. The term "classic" often implies the origina l or best of its kind. In culinary arts, onecann ot help but turn todishes from cla ssic French cuis ine to find a vers ion of dishes that were, and still are, cons idered excellent. Students will study a nd practi ce th e techniques used to produce a variety of d is hes using the proteins practiced on in CUL1331, pro vid in g t hem wit h a sound tech nica l foundation for recipe development.

Foundations in Soups and Sauces CUL2420 2.0 Credit s This ha nds -o n s upe rvised lab co urse pre pares s tu dents to efficient ly produce so ups and s auces utilizing a va r iety of ingredients, including student-produced brown, white, and fis h stocks. Stu dents rotate thro ug h three stations, ga inin g an und ers ta nd ing of the ingredients utilized and also a pp lying th e techniq ues and ski lls associated wit h production methods for s tocks, bro th , and thickened and crea m- based so ups, as we ll as the five mot her s auces. Students will e xp lore variations of soups and sauces that can be produced utilizing soup and sa uce bases.

Pastry for Hospitality Professionals 1 PAS2401 2.0 Credit s In many restaurants and foodservice operations, the production and pre sen tat ion of sweet desserts and savory baked goods will fall under the role of the culi nary professionals.This cour se ta kes place in a hands -on environment, whe re s tude nts will work with traditionally use d pastry doughs and creams to create a variety of pies, ta rts, eelairs, andother pas tr ies. In addition, stude nts will be introduced to professional bread making concepts and te chniq ues and will ut il ize t hese concepts to produc e a var iety of bread styles.

Pastry for Hospitality Professionals 2 PAS2402 2.0 Credit s A compa nion course to PAS2401, Pas t ry for Professionals 2 introduces students to the esse nt ia l skills required for producing cakes, ranging from the simple creamed cake to the delicate and classic genoise. T hese foundational ski lls will allow stud ents to deve lop the techn ica l co nce pts of baking, asse mbly, icings, and decorating techniques. By dev eloping ca kes, cons tr uct ive cr it iq ues , and op e n d is c uss ion, stude nts will lea rn that each component serves a specia l purpose and how each functions within the final product and pla te d dessert presentation.

Vegetable and Starch Preparations CUL2510 2.0 Credits Vegetab les and s t a rch es are starting to pla y an important role in menu co mposit ion s. As more consumers deve lop a higher- le vel aware nes s of non-mea t o pt ions, having a wide varie t y of vegetable s, gra ins, and s tarch es on hand is vita l to the s uccess ful execution of the menu in foodser vice op e ra tion s. Th is co urs e ex poses th e cul inary s tud ent to the e ffect ive and e fficien t product ion of a variety of vegetab les, g ra ins , and pasta that can serve as acco mpan i me nts or main dis hes on a contemporary menu.

Contemporary Dishes CUL2511 2.0 Credit s This ha nds-on s upervised lab course prepares stude nts to e fficien tly p repa re cos t-se ns iti ve prote ins . Students produce contempora ry d is hes uti lizing pro tein s that requi re careful fabr icatio n and waste controls clue to th e hig h costs. Introduction to a variety of prot ein s and a ppropria te cooking me th ods of each will be exp lored. Students will practice me nu pricing based on effectiv e cos ting tec hnique s. A pro ficie ncy is requir ed that will allow the students to utiliz e th e pr ac t iced te chnique s in a crea tive, cost- effec ti ve, and efficient mann er.

Purchasing and Cost Controls FSM2600 1.5 Credit s Con tro lling costs is the number one challenge for a ll chefs and hos pitality managers. I n thi s cou rse, students le a rn the in s and outs of the cost control pro cess, by deve loping and a nalyzi ng methods for food costs, invento ry, budgets, and labor expenses . Students will also study the impo rta nce of ma intainin g prope r purchasing, receiving, storing, and portion control.

Culinary Proficiency Preparation CPP2600 2.0 Credi t s As the c aps tone course of the Cu li na ry Arts associate deg ree program, Cul ina ry Pro ficienc y Preparation links togethe r a ll co urs e wor k. Students formalize their und ers tanding of how a foodservice operation is run in a plann ed, cos t- e ffec t ive, and e fficient manner. Stud en ts will work with all of the product s they have been exposed to th rougho ut the program, in preparation for their final profi cie ncy exa minations.

Wines: Grapes and Varietals BEV2520 1.5 Credit s An introd ucto ry cour se on the world of wines, this course will introdu ce c ul ina ry, pas t ry, and hospitality students

to the fundame nta ls of vini ficatio n, viticul tur e, grape varieties, and the major wine styles. Stud ents will explore the multitud e of varieties of wines a nd wine cultures as well as begin to und ers ta nd the importance of wine as it relates to food. Students will explo re th e essentials associate d with wine and food pairing s.

Gastronomic Tour of France STC2610 2 . 5 Credi ts This immersive lea rn ing co ur se takes place entirely in France, where stud ents will be exposed to the wines, gastronomy, and cultures of France while engaging in professional to u rs of hospitality operations. They will observe and experie nce hospita l ity, gastronomy, and vinic ultur e from industry profess iona ls. Stud en ts will ta ke a mu lti- day to ur ofa variety of first-rate hospital ity out le ts, examine their operations, and comp le te a pe rsona l review of touri s m and how it impact s t he hos pit a lity indu s t ry of France.

Culinary Operations 1 COPS1200 7.5 Credits A compa nio n course to COPS1300, COPS2400, an d COPS2600, thi s pract ica l, hands-on cour se is held in the Co ll ege 's open-to-the-public resta u ra nts . Students dev elop an unders ta nding of the essen tials of back-of- the-h ouse (BOH) res ta ura nt operations, focusing on one of the key areas of breakfas t/ br unc h, lun ch, and dinner food produc tion and turnout. Stud ents will rotate through institutional, marketplace, casua l, and ups ca le kitch ens, gaining an unders ta nd ing of cost-effective food production and service . They refi ne their understanding of each BOH role and its importance in successf ul restaurant opera t io ns, developing the ski lls, techniques, and attitudes required to successf ully comp le te a ll tas ks associated wit h eac h position.

Culinary Operations 2 COPS1300 7.5 Credit s A companion course to COPS1200, COPS2400, and COPS2600, this practical,

ha nd s-on co ur se is held in the College's ope n-to -the -public res taura nts . Stude nts develop an unde rs tanding of the essential s of back-of- t he-house (BOH) restaurant operations, focusing on one of the key areas of brea kfas t/ brunch, lunch, and dinner food production and turnout. Students will rotate through institutional, ma rke tplace, casual, and ups cal e kitchens, gainin g an unde rs ta nding of cost-effective food prod uct ion and service . They refine their under s ta nding of each BOH ro le and its import a nce in successful restaurant operations, developing the skills, techniques, and attitudes required to successfu lly comp lete all tasks associated wit h each position.

Culinary Operations 3 COPS2400 7.5 Credits A companion course to COPS1200, COPS1300, and COPS2600, this practical, ha nds-on course is held in the Co llege 's open- to-the-pu blic restaurants. Studen ts develop an unders ta nding of the esse ntials of back-of-t he-ho use (BOH) res ta ur a nt operat io ns, focus in g on one of the key areas of break fas t/ b r unch, lunch, and dinner food producti on and tu r nout. Students w ill rotate thro ugh in s t it ut iona l, ma rket place, cas ua l, and up sca le kitchens, gaining an und ers ta ndin g of cost-effective food production and se rvice. They refine the ir und ers ta nd ing of eac h BOH ro le and its importa nce in successful restaurant operations, developing the skills, tech niques , an d att itu des required to successfully co mpl ete all tasks associat ed with each position.

Culinary Operations 4 COPS2600 7. 5 Credits A companion course to COPS1200, COPS1300, an d COPS2400, this practical, ha nd s-o n course is held in the College's open-to-t he-public restaurants. Students deve lo p an unders tand ing of the esse ntia ls of back-of-t he- house (BOH) restaurant operations, focusing on one of the key a reas of break fas t/ bru nch, lun ch, and dinner food production and turnout. Stude nts will rotate throug h ins tit u tio nal,

ma rk et place, casual, and upsca le kit c hens, gaining an und ers tand ing of cos t-effect ive food production and ser vice. They refine th eir under s La ndin g of eac h BOH ro le a nd its import ance in s uccessf ul res ta ura nt operations, develo pin g the s ki lls, tec hnique s, a nd a tt itu des req u ir e d to s uccess fu lly compl e Le al l t asks asso ciated with each pos ition .

Dining Room Operations DROPSll00 3.5 Credit s Eq ua lly as important to food production and prepa ration in a restaurant is th e food delivery and g ues t se r vice a ssocia ted wit h hospitality. This pr act ica l, hands-on cour se is held in th e College's ope n-to-t he- public res taura nt s. Students explore th e essen tia ls of dining room service, foc usin g on the key areas of hos tin g, ba r tend i ng, and service as a front·and back-server. Stude nt s will develop an unders ta ndin g of eac h role and its importa nce in s uccessf ul dining room operations, and they will also pract ice the s ki lls, tec hniq ues, and att it ude s requ ire d for each role.

MANAGEMENT ASSOCIATE OF SCIENCE DEGREE PROGRAMS Retail Product Development CUL3130 2.5 Credit s Stud en ts w i ll design their ow n food-base d pro d uct and per form ma rke t resea rch, pla n, d ra f t re cipes, produ ce, des ign packaging, ma rk et , and adve rt ise the produ ct. Th ey will the n cond uct ma rke t res ea rch by pres entin g samples of their product to th e genera l Walnut Hill Coll eg e s t udent body.

Italian Rustica and Modem Spanish Cuisine CUL3140 2.0 Credits The d eve lopme nt of wor ld cu is ine is a dir ec t r es ul L o f to pog raph y, location, cl ima te, and cult ur a l infl ue nce. Thi s hand s-on cour se offe rs the s tuden ts practical exposur e an d his tor ica l in sig ht to the region al cu is ines of I t aly and Spain. As t he pa rt icular aspects of reg ion a l

ingredien ts and traditional cooking techniq ues are d iscovered, a r ich so urce of inspiration is cultiv a ted in future culinary professio nals.

Contemporary Plating and Arrangements CUL3150 2.0 Credits Plat e a rra nge men ls and plate decora t io n are esse nt ia l s kill s for a c hef. It is no lo nger eno ugh for the food to tas te good. Tas le or anti cipat ion of tas te is what ma kes th e food ex perie nce me mora ble. The tools necessary for th is tr a ns it ion are taught in thi s co ur se, includi ng the bas ic pr inciples of pla te p rese nta tio n, from classica l to co nt e mpora ry. The exerci ses a re pro ject - or ie nte d, us ing a var ie ty of sa uces, ga rn is hes , a nd de s ign ele ments.

Canning and Jarring CUL3230 2.5 Credits Pre pa red foods for late r use is an import ant conce pt for culin ary pro fessiona ls to un ders ta nd and pract ice. Th e process of pic kling, pre se rvin g, a nd cheese making are all pract iced in th is co ur se. These processes allow restaura nt s to c rea te add itiona l r even ue s t reams, as canned, ja rred, and pre se rv ed items can be both held for use in a res tau ra nt a nd so ld in a market place. Compre hending the pre par ation techniq ues as well as the ma rket in g aspects associated with selling products allows for greate r reve nue gene ration and profitability.

New Style and Country Cuisine CUL3240 2.0 Credi ts Th e s tudy of Fren ch cui s ine r ev ea ls r ich laye rs of his to ry from a culina ry pers pec tive . On e of the mos t re leva nt culinary pe rio ds to ex plore is no uvelle ("new" ) cu is ine. Th is new Fr e nc h c ui si ne so ught to improve upo n t he cla ss ic his torical bas is from which chefs wor ked, by a lte r in g tec hn iqu es a nd food va lues . By tu rn in g to th e regional d is hes of

the countrysi de and e mbraci ng what came to be k nown as cuisine gran me r e, nouvelle chefs high light the simple but elegant foods of the co untryside thro ugh clean t ec hniq ues and lig hte r flavors.

Taste Flavors and Devils Food CUl.3250 2.0 Credits One of a che f's most important tools is his or her pala te. Expos ure to tas tes and flavor s is vit al to und e rs ta ndin g ho w to utiliz e s pices effectively. Students will be exposed to the wor ld of flavors and taste sensations. While exp lor ing the physiolo gy of taste and the relations hip between flavors that create a fi n is hed dis h, s t ude nts are g uided to deve lop a pro nou nced sense of flavo r a nd sens ual perce ption.

Menu Planning FSM4400 1.5 Credits The fir s t of five companio n co ur ses ( MGT 4400, HOSP45 10 , CUL3330, HOSP4610) , th is course combines theory and appl ica t io n to prov ide in-depth insig ht into craf tin g and managing a foodservice menu in its desig n a nd exec ution. T he menu is th e cent erp iece of t he res ta u ra nt, s upporting marke ti ng, operations, profit and loss, and ma nagement . Students will resea rc h a var ie t y of menu st ructu res uti l ize d in the foodservice indus try , in or de r to recog nize th e relat ionship between the menu and opera tio nal success. Stud ents will work in teams to design cost-effective and ba la nced menus.

Charcuterie CUL4430 2.5 Credit s Stud e nts expan d the ir knowledge of cha rcut erie, or th e art of prepa ri ng and assemb ling cu red mea ts and ot he r mea t pro du cts . They can ex pect to deve lop s kills associated wit h many va r ie t ies of charcuterie, in cludin g sa usages, terrines, sala mi, co n fits, and dry-cu red products, and to gain an unde rs ta nding of acco mpanim e nts to cha rcut er ie, s uc h as sa uces, toa s t, a nd cheeses . Pre se ntation of

c ha rcu te rie will also be explored, with s tud ents creating charcute rie plates, boards, and platters for pr esen ta tion to guests.

The Chef's Palate CUL3320 2.0 Credits As the perfect segue from the "Culina ry Taste" block, th is co urse lead s th e s tuden t thro ugh a se ason a l exploration of clearly defined gro ups of foods tha t are T he Chef's Pala te. Each section will comme nce wit h a guided disc uss ion that will ex plor e the indiv idua l nuances that each eleme nt bring s lo the culina rian, with sugges tions tha t w ill exe mpli fy eac h element's par ticula r traits and flavor profile. This is then followed by the s tud ent crea ti on of men u items th at will showcase these traits as they wou ld appear in a restaurant setti ng.

American Road Food: Cuisine of the Americas CUL4550 2.0 Credit s Th is course explores Am er ica n natio na l c uisine using a region-by-re gion format. Stud ents will inves t iga te the in digenous ingredi ents, cooking techniq ues, and intern a t iona l infl uences of each distinct geographic region of The Uni t ed States. Students will p re pa re many traditional and mod ern reci pe s fr om mult ip le regions that define the mel tin g pot of American cuisine.

Hospitality Design HOSP4510 1.5 Credi ts The fourth in a series of five companion courses (MGT4400, CUL3 330, HOSP4610, FSM4400) , Hos pit a lit y Design incorporates information from lect u res, s t rategic planning activi t ies, and ac t io n p lan deve lop me nt fr om prior cour ses to comp lete t he imp lementation and exec u tion of a pra ct ica l ma nagement ex perience in a college- run facility . Studen ts foc us on t he analysis of three key data points: gues t s urv eys, fi na ncia l data, and employee fee dba ck. Ut ilii:ing real- time data from the op erat ion, students eva lua te re ports and recomm end cour ses of action to be taken to improve overall operational result s. As recomme ndations are im p le men ted weekly, students review the ongoing effects of their deci sion mak ing.

Marketing for Hospitality Professionals MGT4400 1.5 Credi ts T he third in a series of five companion courses (I-IOSP4510 , CUL3330, I-IOSP4610, FSM4400), this course is designed to provide student s with fundamental knowledge and practical skills assoc ia te d with marketing a busi ness. St ude nts explor e t he co mpetitiv e na t ur e of bus in ess, s t ud y core marketing strategies, practice developme nt and presenta tion of a marketing plan, inve s t igate how to effective ly advertise and promote a business conce pt, and analyze ma rk eting tactics that stimulate and measure cons um er satis factio n. Students will utilize learned conce pts and t heor ies to launch a marketing pla n for the College's open-to· the-public restaura nts, where the studen ts' designed menu wi ll be pr ese nted during the following term.

Retail Foods of the Future: My Test Kitchen CUL3330 2.5 Credit s In the second in a ser ies of five compa nio n co ur ses (MGT4400, HO SP4510, HOSP4610, FSM4400), students test recipes for menu items tha t we re previo usly compo se d and costed by st udents as a par t of their Menu Planning cour se. After writing menus for use in Foodservice organ izat ions , how do we ensure their cons is tent quality? How can we be sure th ey are profitab le? These are essen tial ques tions that are vita l to the s uccess of any Foodser vice organization. In this class, we explor e one of the most critica l activi t ies w ithi n successful food service organizations: developing an d tes t ing reci pes for both product io n and fina ncia l pur poses .

Modernist Cuisine CUL4440 2.0 Credits In th e middle 1980s, various cul inary trends were set into motion that wou ld lea d to what we now call "mode rn is t cuis ine". Best describe d as a depa rt ur e

from the es tablis hed nouve lle, classic, and regional c uisines , modern is t cuisine follows a path of relent less innov a tion, s tr iving to create a newdialogue with the client . In this course, we will exp lor e th e theory and techniq ues of mode rn is t cuisin e and apply the m to create customized dishe s reflecting this mod ern is t stance toward gas tro nomy.

Emerging World and Nordic Cuisine CUL4530 2.5 Credit s Th e s tudy of reg io nal cuisine is esse ntia l for the deve lo ping culinarian. Globalis m has bro ught a wide var ie ty of regiona l cui sines to th e mainstream. This co urs e focuses on cuisines from a variety of regions that have emerged on the global gas tr onomic scene in recent his tory . This course will touch on Scandinavian, African, South American, and Mexican cuis in es , to name a few.

Freestyle Cooking CUL4510 2.0 Credits In this exciting course, s tudent s wi ll be cha lle nged to create an amuse bouche, an appetizer, and an entree from a weekly "marke t basket". By desig ni ng dis hes based on a variety of theme s, th e culi nar ia n is cha llenged to u ti lize t heir knowledge and create marketab le dis hes for an up sca le restaurant. Dishes are prepa red and presented to the gro up for tasting and discuss io n. Stude nts will reflect upon th e ir work by submitt ing a we ekly reflect ive assessment and peer evaluation of a colleague's dish.

Amuse Bouche, Mise En Bouche, Verrine CUL4450 2.0 Credit s Firs t impressions oft e n mean eve rything to gues ts . Pre-s ta r ter courses do more than immedia te ly sat is fy a hun g ry gues t. They s timulate interes t and create anticipation for the meal to come. In so me cases, the amuse bouche has beco me so po pu la r that diners

request multi-co u rse tasting men us! There is no ques t ion t hat ho rs d'oe uvres offer the professio nal chef a n o pp or tu nity to develop creative items in a variety of forms. As a part of th is co u rse, s tu dents will exp lore the ma ny opt ions for t hese s ta rters a nd gain an unders ta nding of how they can im prove cross-u t iliza tion a nd overa ll cost effectiveness.

Nutritive Cooking CUL4620 2.5 Credit s Vegeta ria n eat ing has bee n a ro und for as long as man, but it was not unti l the t we nt ieth century, with the advent of nut ri ti ona l r esea rc h, that the act ual prepa rat io n of vegeta ria n food beca me important. I n t his course, we will examine what d rives vege ta r ian and vegan s tyles of eati ng, a nalyze the phi losop hies behind crea t i ng ba la nced plant-base d mea ls, and demons t rate how to create delicious, nut ri t ious mea ls .

Contemporary Plated Desserts PAS4611 2.0 Credi ts T his co urse is the final piece in the puzzle of the cu l i na r ia n's pastry and dessert developm ent. In th is han ds-o n la b cou rse, students will fur th er develop and a pply techniq ues prev io usly learn ed, in orde r to prod uce pro fess iona l bake r y-quali ty ta r ts a nd tor tes and learn how these can be tra nsfer re d into plated dessert for m. Students will hone their ab ilit y to create mo usse as well as frozen desse rts, includ ing ice crea m and sorbet. In addition, more e laborate ga rn ishi ng and saucing techn iques will be cove red and d irect ly applie d to c rea te com plex, elegan t plated desse r ts.

Hospitality Operations and Assessment HOSP4610 3.0 Credit s The fifth and fina l in a ser ies of compa n io n courses (MGT4400, HOSP4510 , CUL3330, FSM44 0 0), Ho s p it alit y Oper at io ns and Assess ment finds stud ents in their capstone course in which they lead and

manage the execution of their designed me nus. Stud e nts ut ilize ma nage r ia l t oo ls s uch as line checks, s t ation s hee ts, production sheets, inventories, and a variety of check lis ts to support the ope ratio ns of the College's open-to-the - pu bli c res ta u ra nts.

Experiential Immersion 1 El3200 2.0 Credit s Bacca laurea te degree students will be sched ul ed to comp lete tw o Exper ien ti a l I mmers ion (El) courses during their degree program (E13 200 and E13300) . T hese cou rses p ro vide an opportun ity for academic explora tion in a lea rn ing ex perie nce th at will fur th er facilitate persona l, academic , and pro fess io nal growth. An inde pe nde nt researc h, profess io nal networ k, and/or project wi ll be se lected by th e s tude nt and wi ll be complete d in a s elf- d irected ma nner, with gu idance from an assigned facul ty me mber. The wor k from this experience may lead to an area of focus for their int ern s hip s t udy worksite .

Experiential Immersion 2 El3300 2.0 Credit s Along wit h its companion course El3200, th e Experie nt ia l Immers io n 2 cou rse p rovides an o ppo r tu nity for academic explo ra tion in a lea rn ing expe rie nce that wi ll fu r ther facilit ate pe rsona l, academic, and p rofessio nal grow th. An independe nt resea rch, professional network, and/ or pro jec t will be selected by the s t udent a nd wi ll be co mp lete d in a se lf-d ir ec t ed manne r, wit h guidance from an assigned faculty member. The work from this experience may lead to a n area of foc us for t heir i nterns h ip s t udy work s i te.

Hospitality Tour of England STC4600 2.5 Credits At t he cu lminat ion of its co mpan io n course, The Cultu re of Eng land, wh ic h is des igned to provide s tudents with an unders ta nd ing of the cu l tures of the U ni ted Kingdom, wit h

a focus on Lo ndon, Oxfordshire, and Buckinghamshire,stud ents com plete an immer s ive learning experience in the United Kingdom . Student s will tour of a variety of uniq ue and first· rate hos pit ality outlets, learning from hos pit a lity experts during a multi-day experien tia l lea rn ing tr ip . T he tour provides stud en ts with the opportunity to visit lu xury hot els, fin e dinin g res taura nts, up sca le pas tr y shop s, and, of course, Lhe t raditiona l pub s. Th e fo c us of th e course is on the concept of "hospitality".Students will develo p an a ppr e ciat ion for th e impo rt ance of g ues t service in all par ts of a hos pita l ity bus ine ss.

Contemporary Asian Cuisine CUL4630 2.0 Credit s Building on the repertoire of global cu is ines, s t udents explore Asian cuis ine as a pa rt of th is course. This cou rse focuses on regio nal cuisines from a variety As ian nat ions that have emerged on the globa l gastronomic scene in recent his tory. T h is course will focus on China, Japa n, and Ind ia, wh ile hig hli ghting other Asian cu isines.

Culinary Arts Internship INTC3210 3.0 Credit s The lea rn ing objective of thi s cou rse is for s tudents to perform all duti es according to standards associated with in-house catering and ba nqu ets, including exposure to banquet event ordering and production shee ts.

Culinary Arts Internship INTC3310 3.0 Credit s Th e lea rn in g objective of this course is for studen ts lo perform all d ut ies according to sta nda rds associated with the back-of- t he- house s tations in a restaurant, focused on the set up, brea k clown, and execution of various stations.

Culinary Arts Internship INTC4410 3.0 Credit s The learning objective of this course is for students to perform all dut ies according to sta nda rds associated with the back-o f- the- house stations in a restaurant, focused on the leading service at various stations.

Culinary Arts Internship INTC4510 3.0 Credi ts The lea rning objective of this course is for students to perform all duties according to sta nda rds associated with the back-of- the- house stations in a restaurant, shadowing the chef de partie/sous chef and gaining an understanding of ma nager ia l duties, including receiv ing and storage, ordering and inventory, s cheduli ng, and expedi t ing of orders.

Introduc.tory Hospitality Accounting ACC3120 1.5 Credit s Hos pita l ity chefs and ma nage rs mu s t have a work ing unders ta nd in g of account i ng pr inciples in or der to operate s uccess f ul, pro fitab le businesses . Stud ents explore the world of hos pita li ty finance and accounting by pract icing journ a l iz ing business transactions, pos ting jo u rn a l entr ies to a general ledge r, and comp le ting the acco unt ing cycle with closing ent ries. Ad d itiona lly, studen ts will apply the information from financial statements dur ing the forecasting and budgeting process and be able to analyze busin ess statements, making recommendations for areas of concern.

Pastry Arts Courses ASSOCIATE OF SCIENCE DEGREE PROGRAMS Sanitation FSMll00 1.5 Credits Providing consumer s with safe food is one of the most important responsibi lit ies of th e foodservice professiona l. Developing an unders ta nd ing of what causes food borne illn esses and the s teps that can be taken to prevent them is crit ica l to con tro llin g outbreaks. Doing so wi ll help kee p your cus tomers, s ta ff, a nd foodservice organizat io n safe.

Pastry Techniques PAS1120 2.5 Credits Successfu lly mastering dough making requires the kno wledge ofa variety of specia lized techni ques. Profic iency in this area is criti ca l for the profe ssional pas try chef. This introd uctory lab class will expose students to the essential techniques for pas try dough prod uct ion. Students will lea rn to utili ze the s ki lls necessary for developing s pec ia lt y doughs such as pate sucree, pate brisee, puff pastry, a nd pa te it choux.

Culinary for Hospitality Professionals 1 CUL1120 2. 0 Credits This course introduces studen ts to working in a professiona l kitch en environment. lt develops the fo undational ski lls that are critica l to s ucc ess in Foo dservice occupat io ns. Correct safe usage of kitchen equipment is practiced, with a focus on developing effective kitchen skills through the pre pa ra tion of stocks, soup s, and sa uces. Proper knife hand lin g and cutting techniques are a key foc us of the course. The cour se also ensu res student understanding and execution of sa nita ry preparation of food in a commer cia l operation, ens uring s tud e nts can provide safe food in a profess io nal kitc hen throughout the flow of food.

Culinary for Hospitality Professionals 2 CUL1121 2.0 Credits A compa nion course to CUL11 20, Cul ina ry for Hos pita li ty Profe ssiona ls 2 introduces stude nts to working in a safe and sa nit a ry professio nal kitchen envi ron men t. It cont inu es to s upport th e developmen t of necessary founda t iona l s kill s th at a re cri tica l to s uccess i11 foodservice occupations. Skills are pr actice d via th e preparation of vegetables, sta rches, and a variety of protein s. The deve lo pm ent of the skills introdu ce d and practiced in CUL11 20 and CUL11 21 are essentia l to t he success of foodser vice professionals th rougho ut their careers.

Professional Bread Baking PAS1200 2.0 Credit s ln this hands-on s upervised lab co u rse, s tudent s are intr oduced to professiona l met hods of produci ng bread. Beginning wit h the basic ingredients of all breads- flour, yeast, and water-students will gain an unders ta nding of and pra ctice every step invol ved in the bread making process, including mixin g, kn eading, sca ling, shaping, proofing, scor ing, and ba king. Addi tionally, students will gain an und e rs ta nding of ing redien t calc ulat ions, pro pe r baking tempera t ures, and how and when to use different types of yeast and s ta r te rs.

Cake Baking and Decorating PAS1201 2. 0 Credits This cour se teaches the ski lls required for producing ca kes, ranging from the sim ple creamed cake to the delicate and classic genoise. Wit h th is fou ndation in place, the s tudents will ga in th e technical und e rs ta nding of baking, assemb ly, icings, and decorating techn iq ues. By developing and assembl i ng cakes and producing daily turn out s, s tu d ents will lea rn how eac h component serves a special purpose and how eac h component func t ions within the final prod uct.

Advanced Baking Science PAS1310 1.5 Cl'edits In this lect u re class, stude nts wi ll continue to develop a strong foundat io n in the science of baking and numerous essen tia l pastry i ngred ie nts . Dairy prod ucts, in cludin g egg and mi lk products, are discussed from farm to application . Lipid s and fa ts in various forms, including oils, pla nt-base d fats, and animal- based fats, are exp lored. Flavorin gs from fres h fruits, natural and art ificia l flavor s, and choc ola te are emphasized as core ing r edients that give products their specia l and unique flavor pro files. A d isc uss io n on today's food cult u re wouldn't be comp let e without covering various specialty d iets, in cludin g glu ten-fr ee, vegan, and other health y diets.

Custards, Mousses and Frozen Desserts PAS1320 2.0 C!'edits This course focuses on pro fessiona l dessert presentations by practicing both classic and modern techniques of making mou sses , custards, ice creams, and sorbe ts. The students will study the th eo ry and applications necessa ry to prepare these light desse r ts; the science and effects of egg coagulation; ice crys talliza tion; and gelatin on liq uids and fats in a ha nds-on situa ti on. In addition, students will be guided through the current application of fruit cooker y and dessert sauces.

Chocolate and Confections PAS1321 2.0 Credit s In this hands-on lab class, s tuden ts will discover

Purchasing and Cost Controls FSM2600 1.5 Cred it s Controlling costs is the number one cha llenge for all chefs and hos pita l it y managers. In this course, stude nt s learn the ins and outs of the cost control process, by deve loping and analyzing methods for food costs, inventory, budgets, and labor expense s. St ud ents w il l also study the importance of ma int a ining proper pu rchas ing, receiving, storing, and portion control.

European Tortes and Gateaux PAS2520 2.0 Credits In this class, students will be exposed to the va riou s traditional cakes and pastries of Europe. Focusin g on technique, students will learn to properly handle nuts and me ri ngues lo create cakes such as the Sacher Torte and Concord cake . Students will also refine thei r decorating skills using French buttercream and chocolate wr it ing to execu te nut s ponge tort es in the classic European style.

Wedding Cakes PAS2521 2.0 Credit s This course is focused on the de mons t ra tion a nd practice of the various techniq ues use d in ma kin g traditiona l weddi ng cakes . Students will be ex posed to a variety of s ty les be for e d es ig ning and executing their own creation. Tec hniq ues include rolled fondant, royal icing piping, pas tillage, cocoa pa intin g, and gum paste

the universal appea l and application of chocolate . flower creation. Th ey should be ab le to correctly temper chocol ate and crea te filled candies, truffles, and garnish es. This co u rse will also introduce the fundamentals of wo rkin g with sugar both to create var io us candy confections and to garnish plate d desserts .

Advanced Pastry Decorations PAS2510 2.0 Credits This course teaches the s kills required to produce decorated cakes and petit fours using va r io us techniques and s tyles. St ud en ts will be introduced to new media and hone their piping and baking techniques.

Wines: Grapes and Varietals BEV2520 1.5 Credit s An introductory course on the world of wines, this co urs e will introduc e cul inary , pastry, and hospitality stud ents to the funda me nta ls of vini fication, viticulture, grape varieties, and the major wine styles. Students will explore the multitude of varieties of wines and wi ne cu ltures as we ll as begin lo understand the importance of wine as il relates to food. Students will explore the essenti als associa t ed w ith wine and food pairings.

Pastry Plating and Presentation POP2510 3.5 Credits Students employ the skills developed in the Pastry Operations co ur se a nd other courses as t hey comp lete this course in the College's open-to -the-p ub!ic res tau rants. Students learn the role of a pantry che f, w ho is commonly responsible for cold food pre para tion as well as plate d dessert turn out .

Pastry Proficiency Preparation PPP2600 2.0 Credits This course will allow students to apply core skills and showcase their talents develop ed throughout their associate program. Students will deve lop an action plan a nd th en utilize learned techniques to show competency in previou s ly completed curricula. By com ple tin g the exerc ises i n t his course, stude nts will be given the oppo rtun ity to review, practice, and show aptit ude in bot h know ledge a nd s ki lls obtained thro ug hout their course program, while also preparing for pro ficie ncy exams.

Gastronomic Tour of France STC2610 2.5 Credits This immersive lea rn ing course takes place e nt ire ly in France, where students will be exposed to the wines, gastr onomy, and cultures of France whil e engag i ng in professiona l tour s of hos pita lity operat ions. They will observe and experience hospitality, gas tro no my, and viniculture from industry professionals.Students will take a mu lt i- day tour of a var ie ty of fir s t-rate hos pitality out lets, exam ine t heir operations, and comp lete a pe rsona l review of touri s m and how it impact s the ho s pita lity industry of Fra nce.

Pastry Operations 1 POPSll00 5.0 Credits A co mpa nion co urse to POPS1200, POPS1300, POPS2400, POPS2500, and POPS2600, thi s practica l, ha nds-on co u rse is held in the Co llege's production classroom for it s open- to-the-p ubl ic re s ta u ra nts a nd pas tr y shop. Th ro ugh active participation in organized pastry preparation and applications, this

cou rse emphas izes important concepts used i n a bakery. Focus is on prod uctio n applications , organization systems, and qua lity, allowing students to en hanc e their und ers tand ing of how to meet t he cha llenges of pastry operations. Students will rotate through institutional dessert kitc hens, gaining an unders ta nding of cos t-effec tive dessert pro du ction and service. They wi ll re fin e t heir und ers tanding of eac h posit io n and its importance in successfu l bakery and resta ur a nt ope ration s, developing the sk ills, tec h niques, and a tt itudes required to successfully com plete a ll tasks associated with eac h positio n.

Pastry Operations 2 POPS1200 5.0 Credits A comp a n io n cou rse to POPSllOO, POPS1300, POPS2400, POPS2500, and POPS2600, this practica l, hands-on course is held in the College's production classroom for its open-to-t he-pub l ic restaurants and pastry shop. Through active participation in organized pastry preparation and applicatio ns, th is course emphasizes important concepts used in a bakery. Focus is on production appl ications, organization syste ms, and qua lity, a llow ing students to enhan ce their understanding of how to meet th e cha lle nges of pastry operations. Studen ts wi ll ro tate thro ugh i ns tit utional dessert kitchens, gain in g an und erstan din g of cost -effective dessert production and service. They will r e fi ne their understanding of eac h position and it s impo r ta nce in s uccess fu l bakery and restaurant operat io ns, devel oping the s kills, techniques, and att it ud es required to successfu lly com ple te all ta s ks associa ted with each position.

Pastry Operations 3 POPS1300 5.0 Credit s A co mpa nion course to POPSllOO, POPS120 POPS2400, POPS250 and POPS2600 , this practical, hands-on co u rse is held in t he Co llege's production classroom for its open-to-th e-p ublic res taura nt s and pastry shop. Thro ugh ac tive pa rt ic ip a t ion in organized pastry preparation and applications, this course

emphasizes importa nt concepts used in a bakery. Foc us is on production applicatio ns, organization sys tems , and quality, allowing s tudents to en hance their und ers ta ndin g of how to meet the cha llenges of pastry operation s. Students will rotate through in s titut io na l de sse rt kitchen s, gain ing a n un ders ta nding of cos t-effective desse r t production and service. They will refine their und e rs ta nding of each posit ion and it s importa nce in successful bakery and restaura nL operations, deve lop ing the skills, techn iq ues, and att itude s requ ire d to s ucc ess f ully comp le te all tasks associat ed with each position.

Pastry Operations 4 POPS2400 5.0 Credit s A compa nion co urse to POPSllOO, POPS1200, POPS1 300, POPS250 0, a nd POPS2600, this practical, ha nds -on course is held in the Coll ege 's prod uction clas s room for its open-to- the- public r es ta ura nts and pas try shop . Through active pa r ticipat ion in o rga niz ed pastry prepa rat io n and appl icatio ns, th is course emphasizes important concepts used in a bakery. Focus is on prod uction a pplica t io ns, orga niza t io n sys tems, and q ua lity, a llowing students to enhance their under s t anding of how to meet the cha llenges of pastry operations. Students will rotate through in s titutional desse r t kitchens, gaining an unders tanding of cos t-e ffect i ve dessert pro duct ion a nd serv ice. Th ey will re fin e their und ers tanding of eac h pos iti on and it s importance in s uccess f ul bakery and restaurant operations , developing the sk ills, techniques, and attitudes requi red to successfully comple te all tas ks associated wit h eac h pos ition .

Pastry Operations 5 POPS2500 5.0 Credits A c omp a nion course to POPSl100, POPS1200,POPS130 POPS240 and POPS2600, this practical, ha nds-on co urse is held in the College' s production class room for its op e n-to-the-public r es ta ur a nt s and pas try shop. Thro ugh active partic ipat io n in organized pastr y

pre pa ra tion and a pplicat ions, this cour se emphasizes importanL conce pts used in a bakery. As s tudents continue to focus on pro duc t ion appli ca tions, organization systems, and qual it y,s tud en ts begin to utili ze man ager ial tools of a production kitch en and deve lo p s upervi sory kitc hen s kills. Th ey continu e Lo refi ne th eir understanding of eac h pos it io n a nd how it is managed.

Pastry Operations 6 POPS2600 5.0 Credit s A comp a n io n co urs e to POPS1100, POPS1 200, POPS1300, POPS2400, and POPS2500, th is pract ica l, ha nds-on co u rse is he ld in th e College' s production class room for it s ope n-to-t he-publ ic res taura nt s a nd pastry shop. Through active participation in orga niz ed pastry prepa ra t ion and applications, this co u rs e emp hasizes import a nt co nce pts use d in a ba kery. As students conti nue to focus on produ c tion app licat ions, organization systems, and quality, s t ude nt s begin to uti lize ma nager ia l too ls of a produc ti on kit chen and de velo p s uperv iso r y kitch e n sk ills. They contin ue to refine their under s ta nding of each position and how it is managed, ultimate ly pre pa ring th em to be pas tr y che fs.

BACHELOR OF SCIENCE DEGREE PROGRAMS Artisan Breads 1 PAS3100 2.0 Credi t s Th is course, along wi th its compani on co ur se, PAS3110, provides s tud en ts with an intens ive inves ti gat ion of the in g redie nts a nd ha ndling t ec hniqu es involved in prod uci ng a r ti sa n br ea ds. Stud ents will wo rk wit h a varie ty of pr e-fe r men tatio n ty pes f ro m around the world, deve loping numerous ty pes of ar tisa n pre -fer me nts use d Lo create comp lex flavor pro files. Students will creat e from scratc h and de velop t hro ughout the co u rse a traditional sourdo ugh s ta rt er and then utili ze it in a fi na l bread presentati on. By uti li zi ng diff erent bread produc tion Lec hniq ues, s t ude nts will develop a s tro ng foundation of breads and their nua nces.

Artisan Breads 2 PAS3110 2.0 Credi ts This course, along with it s companion course, PAS3100, provides students with an intensive inves t iga tion of the ing redients and hand l i ng tec h niques invo lved in producing artisan breads. Students will wor k with a variety of pre- fer me nta tion types from around the wor ld, developing numerous types of artisan pre-fermen ts used to create complex flavor profil es. Students will crea te from scratch and develop throu ghout the course a tr adit ional s o urdough s tar te r and then uti l ize it in a final bread prese ntat io n, crea ting an a rtisa n bread showpiece for display.

Art and Presentation CUL3120 2.0 Credi t s Plate arrangements and pla te deco ra tion are esse nt ial sk ills for a chef. It is no longer e nough for the food to taste good. Taste or anticipa tion of taste is what makes the food exp er ie nce memorabl e. The too ls necessar y for this tr ansition are ta ught in this co u rse, in clud ing the basic princ iples of plate prese nta tion, from classical to contemporary. The exercises are projec t- oriented, us ing a variety of sa uces, garn is hes, and des ign ele ments.

Advanced Boulangerie 1 PAS3200 2.0 Credit s This course is an in-depth study of the specific procedures for working with various specialized doug hs. As w it h it s co mpa nio n co u rse, PAS3210, students are exposed to la mina ted doughs, such as croissant, Dan is h, puff pas try, and phyllo doug h, as well as va riou s f ried doughs and s wee t pas tas. St udent s will le arn the the ory, required techni q ues, and class ic presentations for these and other comp lex and delicate e th nic crea t ion s. Stud ents will become familiar wit h and b e ab le to pro duc e tasteful, qualit y product s us ing the va riou s s pec ia l iz ed doug hs disc usse d througho ut t his course.

Advanced Boulangerie 2 PAS3210 2.0 Credit s Th is cour se is an in-de pt h study of the s pe cific pro cedur es for working wit h various specia lize d doughs . As with its companion course, PAS3200, s tudent s are exposed to lamina ted doughs, such as croissant, Da nish, puff pas t ry, and phyllo dough , as well as variou s fried doughs and sweet pas ta s. Students wi ll lea rn the theory, requir ed tech niq ues, and classic presentations for these a nd other complex a nd delica te ethnic creations. Students will become fa miliar with and be able to produce taste ful, q ualit y prod ucts usi ng the various specialized do ughs disc ussed throughout this course. Stude nts will be able to work with and produce bakery - qual ity products as well as develop a bakery men u.

Menu Planning FSM4400 1.5 Credit s The first of five companion courses (MGT 4400 , HOSP4510, CUL3330, HOSP4610), this course comb ines theory and appl ication to pro vide in-de pth ins ight into crafti ng and managing a foodser vice menu in its des ign and execution. The menu is th e center piece of the res ta ura nt, s up port ing ma rke ti ng, opera t ions, profit and loss, and management. Students will researc h a variety of menu structures utilized in the foodservice industry, in order to recogn ize the re la ti o nsh ip betwe e n the menu and opera tiona l success. St udents will work in teams to desig n cost-effective and bala nced me nus.

Contemporary Dessert Styling PAS3300 2.0 Credits This co u rse is desig ned for s tude nt s to inv es tigat e classic desserts and contemporize them with an upsca le flair. Students will rese arch and deve lop their own recipes. Each week, students will pre pa re a modern version of old favor ite s, composing desserts us ing classic themes with a modern twist. Use of exot ic flavors and unique shapes and com ponents is expected while cr eating various presentation s tyles .

Celebration Cakes 1 PAS3310 2.0 Credits In this adva nce d cake design course, paired with its companion course PAS3320, s tudent s will con tin ue to d eve lop a nd refine their ski lls thro ugh the practice of both traditional an d modern weddi ng and celebration cake desig ns. Ar ti s t ic e xpre ssion will also be central to th e the me of the cours e. Studen ts will work extens ively wit h rolled fonda nt, gu m paste, pastillage, airbrush painting, and alt ern a ti ve cake sup por ts, u til iz ing th ese adva nce d techniques to execut e a t rad it ional and a modern cake.

Celebration Cakes 2 PAS3320 2.0 Credits I n this advanced cake design course, paired with its companion course, PAS3310, s t udent s will continu e to develop and refine their s kills th ro ugh the pra ctice of bot h tra dit io na l a nd modern wedding and celebration cake designs. Artistic express ion will a lso be ce nt ra l to th e the me of th e co urse. Stu dents will work exte nsive ly with rolled fond a nt , gum paste, pastillage, airbrush painting, and alternative cake supp or ts, utilizin g these adva nced techniques to execute a trad it iona l and a modern ca ke. Ult imately, student s will prepare a four-tie r ed rolled fondant wedding cake with royal icing decorat io ns and g um pas te flowers for presenta tion at a co l lege-w ide a nd co mmunit y event.

Hospitality Design HOSP4510 1.5 Cred it s The fou rt h in a series of five companion courses (MGT4400, CU L333 0 , HOSP4610, FSM4400), Hos pital ity Des ig n inc orporat es information from lectur es , strategic pla nnin g activities, and action plan developme nt from prior cou rse s to co mp le te th e impleme nta tion and execution of a practi caI management expe r ie nce in a co llege -r un faci lity. Student s focus on the analysis of thr ee key dala point s: gues t

s ur veys, financial data, and employ ee feedback. Utilizing real -t ime data from the operation, students eva luate reports and recommend co u rses of action to be taken to improve overall operational results . As recommendations are i mplem e nted week ly, students review the ongoing effects of th ei r decision making.

Marketing for Hospitality Professionals MGT4400 1.5 Credits The third in a series of five companion courses (HOSP4510, CUL3330, I-I OS P4610, FSM4400), this course is d esig ned to provide students with fundamental know ledge a nd pract ica l s kills associated wi t h marketing a business. Students explore the competitive nat ure of business, study core ma rke tin g s t r ateg ies, practice development and presen tatio n ofa marketing plan, investigate how to effect ively adve rtis e and pro mot e a business concept, and a nalyze marketing tactics that stimulate and measure consumer sa tisfact io n. Students will utilize learned concepts and theor ies to la unch a ma rke ti ng plan for the Co ll ege's open -t o-the-pub lic res taura nts, where the students' designed menu will be presented during the following term.

International Desserts PAS4400 2.0 Credit s Students explore int ern at ion al cuisines, in pa rt ic ula r de sserts, whi le s tud y ing vario us cult ur es. Ran gi ng f r om regional classics to seaso na l favorites, a variety of et hnic d esser ts is studied and prepare d, a ll while stud ents look at the different international cus toms and t raditio ns of bak ing. Thro ugh expos ur e to the ing redients a nd tec h niques specific to other cu ltur es, s t udent s enh ance their dessert plating skills whil e cr ea t ing contempor a ry desse rts in fluenc ed by the flavor s of the wo rld .

The Art of the Chocolatier 1 PAS4410 2.0 Credits Dur ing thi s chocolate-focused cou rse and its co mpa nio n course, PAS4420, s tuden ts develop an in -de pth unders tand ing of choco late prod uctio n. Studen ts le arn pr o per melting (de - crys ta llizin g) a nd te mpering (crys tall iz ing)

of chocola te. Through the study of various types of chocolate, students gain skills and techniques to work with chocolate, can dy, decorat ions, and showpieces. Throughout the course, students practice their skills by creating nut pastes, marzipan, cream and butter ganache, piped truffles and coating, and mold ed chocolates.

The Art of the Chocolatier 2 PAS4420 2.0 Credits During this chocolate- focused course and its co mpa nion course, PAS4410, students develop an in-de pth und ersta nd in g of chocolate p ro d uction. Studen ts learn proper melting (de-crys ta lliz ing) and t em per i ng (c rys ta lli zing) of chocolate. Through the study of various types of chocolate, students gain ski lls and techniques to work wit h chocola te, candy, decorations, and showpieces. Throughout the course, students practice their sk ills by creating nut pas te s, marzipan, cream and butter ganache, piped tr u ffles and coating, and molded chocolates. The course culminate s in t he s t ud ents' executio n of a planned showpiece.

Pastry Freestyle 1 PAS4510 2.0 Credits An extension of PAS4500, this course is designed to help students develop cr it ica l th ink ing skills in the kitchen. Students will utilize their knowledge and skills developed th roughout their programs to create plated desserts and petit four s each week, utili zing a variety of ingredients. By the e nd of the course, students are challenged to think on their feet and create a menu that is skillful, delicious, and reflective of the theme of the ingre di ents provided to them in a mystery bin . Students will gain an apprec ia t ion for proper preparation, quick thinking, a nd creativity in the kitchen.

Pastry Freestyle 2 PAS4510 2.0 Credits An extension of PAS4500, t his course is desig ned to help s tud ents develop critica l th ink ing sk ills in the kitchen. Students will utilize their knowledge and skills deve loped

th ro ughout th eir programs to create plated desserts and petit fours each week, ut ilizing a variety of ing redients . By the end of th e course, stud ents are challenged to think on their feet and create a menu that is skillful, de l icio us, and reflective of the them e of the ingredients provided to them in a mystery bin. Students will gain an appreciation for proper prepa ra ti on, qu ic k thinking, and creativ ity in the kit che n.

Sugar Artistry PAS4600 2.0 Credit s During this cou rse focused 011 th e uti l iza ti on of sugar in the pastry kitchen, along with its companion course, PAS4610, students are introd uced to the art o f sugar work. Students will lea rn to proper ly cook, pour, pull, a nd blow sugar to crea te artistic show pieces. Design, layo ut, and color issues will also be covered. The students wi ll wo rk to develop skills that will enable them to produce a rti stic and techn ica lly soun d showpieces.

Advanced Confections PAS4610 2.0 Credits During this cou rse focused on the ut il iza tion of sugar in the pastry kitchen, along with its companion course, PAS460 0, students are introduced to th e art of sugar work. Students will lea rn to pro perly coo k, pour, pull, and blow sugar to create artistic showpieces . Design, layout, and color issues will also be covered. The student s will work to develop skills th a t will enable them to produce artistic and tech nically sound showpieces. The course culmi na tes i n the students' design and preparation of a showpiece that highlights skills in pastillage, casting suga r, pulled sugar, and blown sugar.

Hospitality Operations and Assessment HOSP4610 3.0 Credit s The fifth and final in a series of companion courses (MGT4400 , HO SP4510, CUL3330, FSM4400), Ho s pita li ty Operations and Assessment finds student s in their capstone cour se in which they lead and manage the executi on of their designed menus. Students utili ze managerial tools such as l i ne chec ks, s ta tion s heets, produ c tion s he ets, in ventories, and a va r ie t y of check lis ts to s up por t the operations of the Co llege's open- to- the-public restaurants.

Experiential Immersion 1 EI3200 2.0 Credit s Bacca laureat e degree stud ent s w ill be sched uled to co mplete two Experiential Imm ers ion (El) courses during their degree program ( E13200 and El3300). Th ese cour ses pr ovi de a n op port un ity for academ ic e xplorat ion in a lea rn ing experience tha t will f ur t her facilitate persona l, academic, and profes s iona l growt h. An inde pende nt resea rc h, proressional network, and/or project will be selected by the student and will be co mpleted in a se lf-d ir ec ted manner, with guidance from an assigned fac ulty member. The work from this experience may le ad to an area of foc us for th eir int ern ship s t udy wor ks ite.

Experiential Immersion 2 El3300 2.0 Credits Along w ith it s companion course El32 00, the Experiential I mm ersion 2 cour se provides an oppo rt unity for acad emic exploration in a lea rn ing experience that will further fac ilita te pe rsona l, academ ic, and professiona l g row th. An ind epen dent re sea rc h, profess iona l netwo rk, and/or project wi ll be selected by the s t ud ent and w ill be com plete d in a se lf-directed manner, wit h guida nce from an assig ned faculty member. Th e work from this experie nce may lea d to an area of focus for thei r int erns hip study worksite .

Hospitality Tour of England STC4600 2.5 Credits At th e culmin atio n of its compa nion course, The Cult ur e of Eng la nd, which is des ig ned to provide stude nt s wit h an und ers ta nding of the cultu res of th e United Kingdo m, with a focus o n Lo ndon , Oxfordshire, and Buckingha ms hi re, s tud ents complete an imme rs ive lea rn ing expe rie nce in the U nit e d Kin gdom. Stude nt s will tour of a varie ty of unique and fir s t-ra te hospita lity outle ts, lea rn in g from hospitality expe rt s d ur i ng a multi - day expe rie nti al lea rn i ng trip. The tour provides s tude nts wit h the opportunity to vis it lu xur y hotels, fine dinin g res taura nts, upsca le pas t ry shops,

and, of cours e, the t radi t iona l pubs. The focus of the cour se is 0 11 t he concept of " hos pita lity" . Students will develop an apprecia tion for the imp ort ance of guest service in all pa rt s of a hos pita lit y busi ness.

Pastry Test Kitchen PAS3340 2.5 Credits In th e second in a ser ies of co mp a nion courses (MGT4400, HOSP4510, HOSP4610, FSM4400) , s t udents test recipes for men u items that were previo usly com posed and cos ted by s tude nts as a part of their Menu Pla nn ing cour se. After wr it ing menu s for use in foodserv ice organizations, how do we ensure their cons is tent qua lity? How can we be s ur e t hey are profitab le? Answer in g thes e essentia l questions is vit a l to th e success of any foodservice organ ization. In this class, we explore on e of the mos t cr itical activit ies w ith in successfu l foodservice organizat io ns : deve loping and tes ting recipes for both production and fina ncia l purpose s.

Pastry Arts Internship INTP3100 3.0 Credits The lea rn ing objective of this course is for stude nts to perfor m all duties according to s ta nda rds associate d with produ ct ion methods for cold food ite ms, includin g sa la ds, co ld sauces, pickles, co ndime nts , app et izers, and hors d'oeuv res. This includes ha nd lin g ingredients and apply ing tec hniqu es and s ki lls specific to cold food production.

Pastry Arts Internship INTP3200 3.0 Credits The lea rn ing ob jective of this cour se is for students to perform all du t ies according to sta nda rds asso ciated wit h in-house br ea d production and savory pas tr ies.

Pastry Arts Internship INTP3300 3.0 Credits The lea rn ing objective of th is co ur se is for s t uden ts to perform all d utie s acco rdin g to standards associated wi th in- hou se dessert preparation, in clud ing a l a carte and banqu et-s tyle pro duction .

Pastry Arts Internship INTP4400 3.0 Credit s The learn ing ob jective of this co urse is for s tude nts to per for m a ll d u ties acc o rd ing to s t an da rds assoc ia ted wit h t he back-of-t he- house s tat ions in a res taurant, foc us i ng on plating design and tec hniques ass ocia ted wit h desserts.

Pastry Arts Internship INTP4500 3.0 Credit s Th e lea rn ing obj ec t ive of this cour se is for s t udents to per for m a ll duties according to s ta nda rds assoc iated with the back-of-the- house s ta tio ns in a r es ta ura nt , s hadowing th e chef de pa rt ie/so us chef a nd gai ning an unders ta nding of man ageria l d ut ies , in clud ing receiv in g a nd storage, orde ri ng a nd i nve ntor y,sc heduli ng, and expe dit i ng of orde rs .

Introduc.tory Hospitality Accounting ACC3120 1.5 Credit s Ho s pi t a lity chefs and ma nage rs mus t have a worki ng unders ta ndin g of acc oun ting pr inci ples i n ord er to opera te successf ul, pro fitabl e bus ine sse s. Students ex plo re th e world o f hos pitalit y fi nance a nd accounti ng by practicing journ a liz ing business transact io ns, pos ti ng jo urn a l entr ies to a gene ra l ledger, a nd comple ti ng the acco unti ng cy cle wi th clos ing e nt r i es. Additio na lly, s t uden ts wi ll app ly th e in for matio n fr om fina ncia l s ta te ments du ri ng the forecas t i ng and budget ing process and be ab le to a nalyze bus iness s ta teme nt s, making recommendations for areas of co ncer n.

MAN AG EMENT ASSOCIATE OF SCIENCE DEGREE PROGRAMS

Introduction to Hospitality HOSPll00 1.5 Credit s The hos pita lit y ind us try is one of the mod ern world's fastest growing indus t r ies. This cou rs e loo ks at t he various cons ti t uents and imp o rt a nt as pects th at govern t his ind us tr y.

All hos pit a lity s tude nts and profess io nals mu s t have an unders tandi ng of t he dive rse a nd vast commercia l o pe rat io ns that a re cr ucia l to loca l a s well as globa l eco nom ies .

Sanitation FSMll00 1.5 Credits Pro viding cons u mers wit h sa fe food is one of the mos t imp o r ta nt res ponsib il it ies of th e foodser vice pro fessio nal. Deve lo ping a n understanding of what causes foodborne illnesses a nd the steps tha t ca n be taken to prevent them is c r itica l to co ntr olling ou tbrea ks. Doing so wi ll help keep your cus tomers, staff, and foodservice organ izat io n safe.

Purchasing and Cost Controls FSM2600 1.5 Credi t s Contro lli ng cos ts is th e nu mber one cha llenge for all chefs and hospitality managers. In this cou rse , s t udents lea rn the ins a nd out s of the cost contr ol process, by developin g and a na lyz ing me th ods for food costs, inven tory, budgets, and labor ex penses. Stu den ts will a lso s tu dy the imp o rt a nce of ma in ta in ing pro per pur ch as in g, receiv ing, sto ri ng, a nd por t io n co ntr ol.

Hospitality Facilities Management HMGT2400 1.5 Credit s This cour se will prov id e a bas ic unders ta nding of hospita lity desig n and facilit y ma nage ment, inclu ding lig hting, HVAC, a nd FFE (furn itu re, fixt u res, and eq uipment ) se lectio n a nd main tena nce . The cou rse a lso ex plores obliga tio ns s uch as ADA co mpli a nce a nd o th er reg ula to ry design eleme nts, c ulminating in t he completion ofa sys te ms des ign pro ject.

Guest Services for Hospitality Professionals HMGTU00 1.5 Credi t s Taking care of the gues t is th e hea rt of offer ing hos pita li ty. Doing so means unders tanding and a nt ic ipat ing what the gues t needs a nd then knowing how to mee t and exceed tl10se needs . Th is co urse exp lor es the i ntricac ies of qua lity guest service s t hro ugh several framewor ks of tho ug ht across the hos pita lity ind us try .

Inte g ra ting quality service into the iden tity and individual operations of the overa ll business is the key to s uccess in the hos pita lity indu s try. Guest services are often overlook ed as an important element of a pro fitabl e business; however, the quality of service to a customer can impa c t every part of a hos p it a lit y operation. Furt her more, guests are not jus t those who purchase goods or ser vices, but also the emp loyees and vendors. U nder s tan ding the comp lex re la t io nsh ips that exist between each of th ese s ta keholders and the opera tion is a significant goal toward which every manager should strive.

Wines:Grapes and Varietals BEV2520 1.5 Credits An introductory course on the world of wines, this course will introduce culina ry, pastry, and hospit a lity s tu de nt s to th e fun da mentals of vin i fication, vit iculture, grape varieties, and the major wine styles . Students will explore the multitude of varieties of wines and wine cultures as well as begin to und ers tand the importance of wine as it relates to food. Students will explore the essentials associat e d with wine and food pair in gs. Meetings and Events EEP2600 1.5 Credits The mee t i ngs and events segment is one of the fastest growing segments of the hos pi tality indus try . Meetings and events are a part of every day bus in ess in hote ls and impact the entir e tea m, including sales, rooms, houseke e ping, restaurants, banquets, and ot her areas. This introductory course covers the major as pects of convention, meeting, and event pla nn i ng a nd its effects as it is carried out in the hospitality industry.

Responsible Beverage Service BEV2410 1.5 Credit s Students will und e rta ke an in-depth overview of dram shop liabi l it y, the physiological effects of alcohol, and the establishment and ma nag ement of alcohol se rvice polici es . This cour se is the nationa lly recognized certification cour se ad minis te r ed

under the auspices of the Natio nal Restaurant Association. The RAMP training will also bea part of the class. The course will include an in-d e pth review of beers, production style s, and responsible serv ice.

Bartending BEVll00 1.5 Credits This co ur se wi ll cov er the f und a mental aspects of ba rte ndi ng. Stude nts will explore how var io us liquors are produced, gain an understanding of pro per bartending terminology, and practice traditional and conte mpora ry bartending ski lls. The engagemen t of th eo ry-base d lea rn ing, along with practica l, hand s-on s ki ll development, will a ll ow s t udents to execute the necessary skills in th e bar area of a hote l or re s ta urant.

Dining Room Operations DROP2500 3.5 Credits One in a series of companion courses, this pra ctica l, hands-on course is held in the College's open-to-the-p ub! ic res tau rants. Students explore the essen tia ls of dining room serv ice, focusin g on the key areas of hos ting, bartending, and service as a front- and back-server. Students will develop an under s tand ing of each role and its importance in s uccess ful dining room opera tions, and th ey will also practice the skills, techniq ues, and attit udes req uired for eac h role.

Culinary for Hospitality Professionals 1 CUL1120 2.0 Credits This co ur se introduce s s tu dent s to working in a professional kitc hen environment. It develops the foundational skills that are criti ca l to success in Foodservice occupations. Correct sa fe usage of kitch en equipment is practiced, with a focus on developing effective kitchen s ki lls through the pre pa ration of stocks, soups, and sauces . Proper knife handling and cutting techniqu es are a key focus of t he course . T he course also ensures stud ent understanding and execution of sa n ita r y preparation of food in a co mmer cia l operation, ensuring students can provide safe food in a profes s iona l kitchen throughout the flow of food.

Culinary for Hospitality Professionals 2 CUL1121 2.0 Credits A companion cour se to CUL1120, Culinary for Hos pita lity Professionals 2 introduces students to working in a safe and sanitary pro fess io na l kitchen environmen t. It continues to suppor t th e development of necessary foundational ski lls that are critical to success in foodse rvice occupations . Skills are pract ice d via the prepa rat ion of vegetables, sta rches, and a variety of proteins. The developme nt of the skills introduced and practiced in CUL11 20 and CUL11 21 are esse ntia l to t he success of foodservice profession als throug hout their careers.

Hospitality Operations 1 HOPS1200 7.5 Credits One in a series of five compa nion courses, this practical, hands-on course is held in the College's open-to-th e -publ ic restaurants. Students develop an under sta nd ing of th e essent ia ls of dining room ser vice, focusing on one of the key areas of hosting, bartending, and service as a front - and back-ser ver. Bui ld ing on the knowledge gained in DRO P2500, s tudents will refine their unders ta nding of eac h FOH rol e and its importance in success ful dinin g room operations. They will then focus on one of the three key roles (hos t, bartender, or ser ver) and develop the skills, techniques, and attitudes required to successfu lly complete all tasks associated wit h that position.

Hospitality Operations 2 HOPS1300 7.5 Credit s One in a series of five companion courses, this practical, hand s-o n course is held in t he College's open-to-the-public restaurants. Students develop an und ers ta nding of the essentials of dinin g room se rvic e, focusing on one of the key areas of hosting, bartending , and service as a front- and back-server. Building on the knowledge gained in DROP2500, s t udent s wi ll refine the ir unders ta nding of each FOH role and its impor tan ce in successfu l dining room

operations. They will then focus on one of the three key roles ( hos t, bartender, or server) and develop the skills, techniques , a nd attitudes required to success fu lly complete all tasks associated with that position .

Hospitality Operations 3 HOPS2400 7.5 Credits One in a series of five compa nion courses, this practical, ha nd s-o n course is held in the College' s open-to -the -publi c restau rant s. Students develop an understanding of the essen tia ls of dining room ser vice, focusing on one of the key areas of hos ti ng, b ar tend i ng, and service as a front- and back-server. Building on the knowledge ga ine d in DROP2500, students will refi ne the i r understanding of ea ch fr ont-of-t he- house (FOH) role and it s importance in successful d inin g room operat ion s. They will then focus on one of the three key roles (host, bartender, or server) and develop the skills, techniques, and attitudes required to successfully complete all tasks associated wit h that position.

Hospitality Operations 4 HOPS2500 7.5 Credits One in a series of five companion courses, this practical, ha nds -on co urse is held in the College's open-to-the-publicresta ura nts. Designed to integrat e the lea rn ing from prior Hos p ita lity Operations courses, this course calls for students to practice the essen tials of dining room service management while focusing on overseeing dining room personnel and demonstrating managerial functions. Students will exhibit the skills, techniques, and attitudes required to s uccess f ully pla n, lea d, organize, and cont rol all tasks associated with dining room supervision.

Hospitality Operations 5 HOPS2600 7.5 Credits On e in a series of five compa nio n courses, this pract ica l, hands-on course is held in the College's kitc hens and is designed as the st udents ' back-of- th e -house [BOH) ro ta t io n. Students develop a n und ers ta nding of the essen ti a ls of BO H restaurant operations, focusing on one food production and turnout in an operatio na l kitc hen and gaining an understanding of cos t-e ffec tiv e food prod uction and se rvice . St ud ents refine their understanding of ea ch BOH role and its importa nce in succ essful restaurant ope rat ion s, deve lo ping the sk ill s, techniques, and attitud es requ ired to s uccess fu lly comple te essent ia l BOH tasks.

Management Tour of Florida and the Bahamas STC2650 2.5 Credits Cul ture of Flor ida a nd the Bahamas (HUM2650) a nd Ma nage men t Tour of Flo r ida and th e Bahamas run concurrent ly. This immersion lea rn in g co ur se will provide s tude nts wit h fir s t ha nd observa tions of hos pita lity bus i nesses in Flor ida and the Bahamas whi le they engage in pro fe ssiona l tours of hos pita lity ope rati o ns. Students will have the opp ort unity to spend time speak ing with and obse rving hos pita li ty managers in severa l up sca le, luxur y hotels and restaurants and other hospitalit y bus inesses . Stude nts will co mplete a mul t i- day to ur of a varie ty of firs t-ra te hos pita l it y out lets, exa mi ne an operational cruise line, and co mplete a personal review of tourism and how it impacts the hos pit a lity industry of Florid a and th e Ba hamas .

Pastry for Hospitality Professionals 1 PAS2401 2.0 Credits In many res ta u ra nts and foodservice operations, the prod uc t io n and presentat ion of sweet desserts and savory baked goods will fall under the role of the cu li na ry professionals. This course takes place in a ha nds-on environment, where students will work wit h traditionally use d pastry doug hs and creams to cr ea te a variety of pies , tarts,

eclairs, and ot her pas tr ies. In ad d it io n, s tude nts wi ll be introduced to pro fessio nal bread making concepts and techniques and wi ll util ize these concepts to prod uce a variety of bread styles .

Pastry for Hospitality Professionals 2 PAS2402 2.0 Credits A companion course to PAS2401, Pastry for Prof essiona ls 2 int roduc es s tu dents to t he essent ial skills required for producing cakes, ranging from the simple creamed cake to the delicate and classic genoise . These found atio nal s kills will allow students to develop th e technical concepts of bak i ng, assemb ly, icings, and decora ting techniques. By d eve loping cakes, cons truct ive critiques, and open dis cuss ion, students will learn that each component serves a specia l purpose and how each functions wit hin the fina l prod uct a nd pla ted dessert presentation.

Tableside Presentations RMGT1200 1.5 Credits This popular cours e intro duces students to the enter ta ining and s pecia lized s kill of tab les ide cookery . This s tyle of service, the ha llma rk of what is commonly refer red to as French se rvice in the United States, is cur re ntly execu ted in th e fines t European res tau ra nts. The chef de rang and the commis de rang perform this demanding and elegant service in the dining room in fro nt of guests. This tr uly " ha nd s-o n" class will cover the classic prese nta tio ns as well as modern and contemporary variations. Students will learn and develop the skills to debone fish, carve meats and poultry, and cook and flam be a var iety of dis hes.

RESTAURANT MANAGEMENT BACHELOR OF SCIENCE DEGREE PROGRAMS

Catering and Off-Site Foodservice FSM3110 1.5 Credits The i ncreased demand for catering operations for socia l and s pe cialized events has bro ught about a ne w focus on the subject

of catering management. This course will helpstuden ts to und ers ta nd ca te r ing as a pro fess ion, its contents, and it s requirements. Fur th er more , t he cour se will explore what it ta kes to be a professional caterer .

Culinary for Restaurant Professionals 1 CUL4101 2.0 Credit s Focus ing on appet ize rs an d starters, this co ur se expands on s tu de nts' know ledge , s kills, a nd attitudes related to worki ng in a pro fess ion al kitchen environment. Th is class will enable stude nts to re cog nize the importance and position of appetizers on today's menu. Students will dev e lop advanced skills that are critic a l to the success ofa Food se r vice profe ss io na l, and they will also study the transformation of prepa red foods in a ma nner in which the final pro duc t is at t ractive to con sum e rs and viable for sale.

Culinary for Restaurant Professionals 2 CUL41021 2.0 Credit s Focusing on entree menu item development, this course expands on students' knowledge, ski lls, and att itu des rela ted to work in g in a pro fess io nal kitchen enviro nment . Thi s cla ss will enable students to recognize the import a nce and posit ion of en trees on today's men u. Students will develop advanced skill s t hat are critical to the success of a Foodservice professio nal, and they will also stud y the tran sformati on of pre pa re d foods in a manner in which the final pro duct is att ract ive to consumers and viab le for sa le.

Manaw.ng Restaurant Operalions RMGT3100 1 . 5 Credit s Manag ing Res tau ra nt Operation s focuses stude nts on utili zi ng the four key e leme nts of ma nagement: plann ing, orga nizi ng, lea ding, and cont ro ll ing. In this cour se, students will ap ply these elemen ts via online a nd in-cl ass disc ussion s, roleplays, and ass ig nm en ts.

Hospitality Management Strafegies and Logistics HOSP4530 1.5 Credit s Derived from the basics of sys te ms theory, this course examines the micr o- and macro-e nviro nm e nts that have a n impact on how hospital it y businesses select and ac t o n s tra teg ies for s us ta i ned s uccess. Con s ideration of the logis tica l needs of a hos pital it y organiza t ion and the pra ct ice of critical decisio n-making s tra teg ies that align with the bus i ness vision, mi ss ion, and co re values will be furt her deve lo ped.

Menu Planning FSM4400 1 . 5 Credits The first of five companion courses (MGT 4400, HOSP45 10, CUL3330, HOSP4610), this course combin es t heory and a pplication to provide in-de pt h insight into craft ing and managing a Foodservice menu in its d es ign a nd exec u ti on. The me nu is the ce nterp iece of the res ta u rant, s uppo rting ma rket in g, operation s, profit and loss, and ma nagement. Students will research a variety of men u structures ut i lize d in t he Foodser vice ind us t ry, in order to recogn ize the re la tions hip between the me nu and ope rationa l s uccess. Student s will work in t ea ms to design cost-effe ctive and bala nced me nus.

Spirits and Wines BEV3100 1.5 Credit s The first part of this cours e will introduce stude nts to the current brands of alcoho lic s pi r its, where and how they are produced, and how to ide nti fy their flavo rs. The second part will cover the "how and why" of creating a successf ul re s ta u rant wine lis t. Du ring th e seco nd ha lf of the course, stude nts w i ll practice creat ing cock ta ils to be present ed during the i r po rt io n of th e Hos pita lit y cla sses. Toward the end of th is co ur se , students will lea rn how to cr eate an in dus try acceptable wine list.

Hospitality Design HOSP4510 1.5 Credits The fourth in a series of five companion courses (MGT4400, CUL3330, HOSP4610, FSM4400), Hos pita l it y Desig n inco r pora Les in for mat io n from lectures, strategic planning activities, and action plan developmenL from prior courses to complete the implementation and execution ofa practical ma nageme nt exper ie nce in a college -ru n fac ility. Stud e nts focus on the ana lysis of three key daLa poinLs: gues t surveys, fina ncia l data, and employee feedback. Utilizing rea l- ti me data from the operation, stud ents eva luate re por ts and recommend courses of action to be taken to improve overall operaliona l re s ults . As recommendations are implemented wee kly, students review the ongoi ng e ffects of the ir decision making.

Hospitality Operations and Assessment HOSP4610 3 .0 Credits The fifth and final in a series of companion courses ( MGT44 00, HOSP4510, CUL3330 , FSM4400), Hos pita lity Ope rat ions and Assess me nt finds students in th e ir caps tone course in which they lead and ma nage the exec uti on of their designe d menus. Studen ts utilize managerial tools such as line checks, station sheets, production sheets, inventories, and a variety of check l is ts to support the ope rati ons of the Co llege's open-to-the-pub lic res taura nts .

Wines of the World BEV3110 1.5 Cred it s This course offers a detailed approa ch to understanding the commercial world of wine in the res ta ura nt context, with an emphasis on developing an in-de pth knowledge of wine service, wine and food pa ir ings, and the world's commercially significant wine regions. Student s refine their unders ta nding of wines gained during their associate degree, focusi ng on the six factors that infl uence the pr oducti on of win es an d d is tin gu is hin g the top comme rc ia l g ra pe varielies. Eligible s tud ents engage in regular wine tas ti ngs, thereby refining the ir pa lates to be t te r appreciate the wines of th e world .

Human Resource Management MGT3300 1.5 Credit s Building on the foundations presented in The Leadi ng Sup ervisor (LEAD2400) cour se, thi s course is designed to provide ma nage men t students wiLh a detailed review of e mploy ment laws, planning, and staffing; huma n r esource developm ent activi ties; compen satio n and labor iss ue s; a nd safe t y, disciplin e, a nd et hica l concern s in the work place. Studen ts examine and analyze fu nctional areas ofa human resources department and the impact the department has on operat io ns Lo e ns u re tha t ma nagers operate a lawful workplace .

Marketing for Hospitality Professionals MGT4400 1.5 Credits The thi rd in a series of five compa nion cou r ses (HOSP4510, CUL3330, HOSP4610, FSM4400,) this course is designed to prov ide s t ude nts wit h fundamen tal know ledge and pra ctica l s kills associated with marketing a business. Students explore the competiti ve nature of business, study core ma rketin g s t rategies, practice deve lopmen t and presentation of a ma rk et in g plan, inves tigate how to effective ly advertise and pr omo te a bus iness conce pt, and analyze marketing tactics that s t imu late and meas ure consumer satisfaction. Stud ents will utilize learned concepts and theories to launc h a marketing plan for the Co llege 's o pen-to-t he-p ublic restaurants, where the s tud ents ' desig ned menu will be pre sente d d uri ng t he followin g te rm .

Hospitaliry Accounting and Revenue Management HOSP4520 1.5 Credits Build ing on the know ledge a nd s kill s attained in the Int ro ductory Hos pit al it y Accounting (ACC31 20) course, stud ents lea rn how to make managerial decisions based on financia l statements and revenue management st rateg ies . Higher-l e vel hos pita lity industry account i ng concepts, as well as product, ser vice , and price ma nipul a tion s t rate gies , w ill be co ve red. Learning how these decisions impact operational and overa ll busine ss goa ls is key.

Maitre D' Operations 1 RMOP3100 7.5 Credits Buildi ng on the foundat iona l knowledge, s kill s, a nd at tit udes deve lope d in the associate degree Opera tions courses, ma nagement s tu dents are expose d to lea de rs hip and ma nager ia l du ties related to front-of-t he-house operations. Stud en ts learn the ess entia ls of sup erv ising dining room a nd ban qu et faci li ties through exposur e to ma nager ial function s.

Maitre D' Operations 2 RMOP3200 7.5 Credits Build ing on the founda tiona l knowledg e,

Restaurant Management Internship INTR4500 4.0 Credits The lea rn ing objectiv e of th is co ur se is for s tudent s to perform all dutie s according to s ta nda rds associated with res tocking beverages, garnishes, and food items, a ssess ing inventory, and s hadow ing and assisting a bar tender.

Restaurant Management Internship INTR4600 4.0 Credits The le arn ing objective of th is co u rse is for s t udent s to perform all dutie s according to sta nda rds associated with coordinating the

skills, and a ttit ud es deve loped in the asso cia te gues t dining experience, taking food and degree Operations courses and Maitre D' Op e ra tions 1, management student s apply lea der ship and ma nage ria l d ut ies rela t ed to fro nt-of-t he- ho use operations. Students practice the esse nt ials of supervisin g dinin g room and banquet facili t ies, utili z in g manager ia l too ls and te chniqu es.

Restaurant Management Internship INTR3300 4.0 Credits The lea rning ob ject ive of this cours e is for s t udents to perfor m a ll duties accordi ng to sta nda rd s associated with coordin at in g the guest dining ex pe rience, seating gues ts, completing dining room side-work, delivering food to tab les, a nd refreshing tables.

Restaurant Management Internship INTR4400 4.0 Credit s The lea rn ing objective of this course is for stude nt s to perform all duties accordin g to s ta nda rds associate d wit h coo rd inating the gues t dining expe rience, takin g food and beverage orders, up se ll ing orders, com pleti ng dini ng roo m si de -wo rk, deliveri ng food to tables, and refreshing tables.

beve rage order s, up se llin g ord e rs, deliv ering food to tables, and shadow in g res tau rant super visors and ma nagers .

Experiential Immersion 1 El3200 2.0 Credi t s Baccala ureate degrees tudents will be sc hed ul ed to complete two Exper ientia l I mm ers io n (El) courses d ur ing th ei r d egree pro g ra m (E13200 and E13300). Th ese courses provide an opportunity for acade mic ex ploration in a le arn ing ex pe rience that will furth e r facil itate pe r so na l, academic, and pr ofe ss ion al grow th. An in depend e nt resea rc h, professiona l network, and/ or pro jec t w ill be selected by the st ud ent and will be comp lete d in a self-d irected manner , with guid a nce from an assigned fac ult y member. The work from this exper ience may lead to an a r ea of focus for their in te rn ship study wor ksi te.

Experiential Immersion 2 El3300 2.0 Credit s Along with its companion cour se El3200, the Exper ie ntia l I mm e rs io n 2 course provides a n opport unity for academic explor at io n in a lea rn ing exper ience that will further faci li tate perso nal, academic, and professiona l growt h.

An inde pe nden t resea rc h, pro fession al network, a nd/ or pro ject will be se lected by the student and will be com pleted in a se lf-dir ected ma nne r, wit h guidance from an assigned fac ul ty member. The wor k fr om this ex per ience may lead to an area of foc us for their intern s hip s tu dy works ite.

Hospitality Tour of England STC4600 2.5 Credit s At the cu lmina t io n of its companion course, The Cul tu re of Engla nd, whic h is designed to provide students with an unders ta nd ing of the cultures of th e United Kingdom, wit h a focus on London, Ox fordshire , and Buck i ngha ms hire, s t uden ts complete an immersive learning experience in the U nited Kingdom . Stude nts wi ll tour of a variety of unique and fi rs t-ra te hos pitality out lets, lea rn ing from hos pita lity experts du ri ng a multi- day experiential lea rn ing trip.The to ur provides s tudents with the opport un ity to visit l ux ury hote ls, fine dining resta ura nts , upscale pas t ry shops, and, of course, the tradit io nal pubs. The focus of t he co urse is on the concept of "hospita lity". Stud ents will develop an apprec ia tion for the im portance of guest service in all parts of a hospita lit y bus i ness .

Introduc_tory Hospitality Accounting ACC3120 1.5 Credit s Ho s pita li ty chefs and managers mus t have a worki ng unders ta ndi ng of acco u nting pr i ncip les in order to operate success fu l, profitable businesses. Stud en ts explore the world of hos pita lity finance and accountin g by practicin g jou rn alizing business transactions, posting jo u rn a l entries to a general ledge r, a nd comp le ting t he acco unting cycle wi th clos i ng e nt rie s. Additio nally,s tudents will app ly the information from fina ncial s ta temen ts during the forecas t i ng and bu dget i ng process and be able to a nalyze business sta temen ts, mak i ng r ec omm endatio ns for areas of conce rn .

Restaurant Facilities Layout and Design RMGT3200 1.5 Credit s This course will provide an unders ta nding of restaurant des ig n and facility ma nagemen t. Coverage will inc l ude furn it u re, fixt ur e, and eq uip ment se lection a nd their i mpact on the design and opera ti ona l flow of a res ta u rant . Ob liga tio ns such as ADA co mplia nce and other regulatory design ele ment s w i ll be ex plore d. St udents will uti lize t h is information as a part of a comp le t e fe asibi lity study for a restaur ant .

Risk Management in Hospitality HOSP3110 1.5 Credit s This course provide s an introduction to the procedur es and conce pts of risk ma nage me nt. Students will deve lop an unde rs ta nding of security and risk ma nagemen t throug h discussions on risk identification, analysis, meas ureme nt, contro l, financing, ins u ra nce, coverage, and benefits.

HOTEL MANAGEMENT BACHELOR OF SCIENCE DEGREE PROGRAMS

Executive Housekeeping Operations HMGT3100 1.5 Credit s Ho us ekee ping is cr iti ca l to the success of today 's hos pita lity operations. This course examines what it takes to direct day-to-day opera tions of th is d e pa r t ment, from big- pict ure management issues like de pa rt ment organization, inventor ies, a nd safety, to technical de ta ils l ike clea ning and fu rn it u re, fixt u res, and eq uip ment selection.

Principles of Hotel Management HMGT3110 1.5 Credit s This course pre se nt s an in troduc tion to the rooms divis ion de pa r tme nt of a hotel. It in cl ud es a systematic approach to front office procedur es by det a ilin g the flow of se rvice thro ugh a hote l, including reser va tions, regis trat ion, and sec u rity.

Manaw.ng Front Office Operalions MGT3210 1.5 Credits Th is course presents an examination of com mon manage ment pr ac ti ces to eva luat e room inventory and bus iness s uccess . Students will und ers ta nd the basic processes for gues t accoun t ma nage ment, se tt lement , and reconciliation of propert y accounts .

Event and Entertainment Planning EEP3100 1.5 Credits This cour se allows s t ud en ts to le arn t he theo ries of even t man age me nt . Th e s tud ents will learn how to for mul a te event s tra tegies for pla ces/ des t ination s. Th e co ur se w ill focus on plann i ng, dev elopment, ma nag e me nt, and implem entation of all ty pes of eve nts, s uch as entertainment eve nts , corporate events, cultu ral events, sportin g events, and fe s ti vals.

Human Resource Management MGT3300 1.5 Credits Building on the foun dat io ns pre se nted in The Leadin g Sup e rvi so r (LEAD2400) course, th is co ur se is d es igned to pro vide ma nageme nt s t ude nt s with a detai led review of emp loy ment law s, pla nnin g, and s t affi ng; hum a n r eso ur ce deve lopme nt ac ti vit ies ; compe nsatio n and la bor issues; and s af e ty, disci pl ine, and ethical conce rn s in the work place. St ud ents exa mi ne a nd analyze functional areas of a huma n reso ur ces depart men t and the imp ac t th e de pa rt men t has on operations to ens ur e that man agers operate a lawful workplace.

Hospitality Information Management Systems HMGT3300 1 .5 Credit s This course int roduces s tu den ts to information technology ma nagem ent issues and demon s tra tes how technolog y ca n be utilized to in crease efficiency and productivit y in the hospita lit y field. Students are exposed to a varie ty of inform ation management systems through imm ers ive lea rn ing experiences at local area hotels. Students gain an unde rs ta nd ing of th e similar iti es an d di fferences among glob a l d is tr ib ution sys tems, pro per ty management sys te ms, and poi nt-of-sa le sys tems they will use in th e industry.

Convention Service and Sales EEP3300 1.5 Credits Thi s co ur se provides an advanced study of th e convention, corporate, and group tour ma rkets. Topics include establishing recor ds and systems maintenance, as well as promotional, advertising, and servicing techniques for this segment of the hos pita lity indus t ry.

Marketing for Hospitality Professionals MGT4400 1.5 Credit s The th ird in a series of five companion courses (HOSP4510, CUL3330, HO SP4610, FSM4400), this cours e is desig ned to pro vide s tud e nts with funda me nta l know ledge and practical skills associated with marketing a bus i ness. Students explore the competitive nature of business, study cor e marketing strategies, practice d eve lopm ent and presentation of a mark e ting plan, investigate how to e ffect ivel y adver tise and promote a business concept, and analyze ma rk etin g t act ics that stimulate and measure consumer sa tisfaction. Students will utili ze lea rne d conce pts a nd theor ies to launch a marke ting plan for the College's open-to- the-public res taur ant s, where th e students' desig ned men u will be pres en ted dur in g th e following term.

Travel and Tourism TTM4100 1.5 Credit s Thi s cou rse pro vides s t ude nts with an opport unity to ex plore th e dy namic and diverse indus tr y of touri s m. Topics i nclud e t he his to ry a nd growt h of touri s m a nd hos pita lity service prov iders, s uch as ai rline s, attractions, des t inat io n ma rke ting orga niza t ions, to u r opera tor s, and travel agents. Key iss ues and dilemmas related to the economic , socia l/ cu ltura l, polili ca l, and e nv i ro nmenta l impac ts of tou ri s m, as we ll as touris m tren ds, will also be examined .

Resort Management TTM4110 1.5 Credit s Th is co urse is designed to offer ins ight into t he niche ma rket of resort operations. Along with basic hospital ity services, such as lodging and F&B (food and beverage), s tud e nt s will explore other ele me nta l co ns iderati ons, i ncludi ng recreatio na l at t rac ti ons and acti vit ies t hat lure guests to thes e faci li tie s. Stud en ts will inves tigate considerat io ns in the deve lopmen t a nd operation of various types of reso rt fa cilit ies.

Hospitali Accounting and Revenue Management HOSP4520 1.5 Credit s Bui lding on th e knowledge and skills att ained in the I ntroductory Ho s p it ali ty Acco u nting (ACC31 20) course, students learn how to make ma nage ri al decisions based on financial statements and rev enue mana gement s tra teg ies. Higher· level hos pita li ty industry accountin g co ncep t s, as we ll as product, service, and price ma nipulation s t ra teg ies, will be covered. Lea rn in g how these dec isio ns impact operat ion al and overall bus iness goals is key.

Hospitality Management StraEegies and Logistics HOSP4530 1.5 Credit s De r ived from the basics of sys te ms th eo ry, this course examines the micr o- a nd mac ro -e nv iro nm e nt s th at have an impa c t on how hos pitali ty bus inesses se lect a nd act on s trat egies for s us ta ined success. Consideration of the logis tica l needs of a hos pita lit y organization and the practi ce of cri tic a l d ecis io n-making s t rat eg ies th at align with the busin ess visio n, miss ion, and core values will be fu r t her deve lop ed.

Casino Organization and Culture HMGT3220 1.5 Credit s Thi s introductory cour se examines the his to r y and development of gaming and casino operations and how they are rapidly growing th ro ughout t he United Stat es. Pa rt icu la r a ttentio n is pa id to casino operat ions in the s tate s of De lawa re, Ne w Je r se y, and Pennsylv a nia. This course covers the unique interior and communi ty cultur es of cas ino operation s as a segment of the hospita l ity indus try. Stude nts w ill study the struc t ure of casino operat ional depa rt ments and th ei r fu nctions .

Hotel Management Analytical Research Prep HMAR4500 2.0 Credit s T his course examines the core principl es, procedures, and applications of hotel business research and analytics. This course is des igne d to pro vide s tu dents with an adva nced know ledge of hote l ope ra tion decis ion -making and to fur th er dev elo p th eir critica l th in k ing sk ills. Cour se wor k includes class room -base d lec t ur es , academic and trade arti cle re adin gs, and o ne-on- one guidan ce from the in s t r ucto r for the dev elopme nt of th e Hot e l Manage ment Analytica l Research pro ject.

Hotel Management Analytical Research HMAR4600 2.0 Credits This cour se offers a framework for desig ni ng and appra ising a research projec t using the Hote l Ma nagemen t interns h ip site or other approved hospitality business as the case study. Taking th e knowle dge and s kills lea rn ed from the Ho t e l Management Ana ly t ic al Resea rch Pr e p (HMAR4500) course, studen ts will apply these s kills in a role as a stu dent/ manager decision- ma ker . Thi s co ur se places an em pha sis on exa mi ning, re por ting, and solving a rea l business opportuni ty us ing researched data.

Experiential Immersion 1 EI3200 2.0 Credits Bacca laureate degree students will be schedu led to comp lete two Exper ientia l Imm ersion ( El) courses during their degree program (El3200 and E1330 0 ). T hese courses provide an opportunity for academic exploratio n in a learning experience that will fu rth er facilitate personal, academic, and professional growth. An independent resea rch, pro fes s ion a l network, and/ or project will be se lected by th e student and will be completed in a se lf-directed manner, wit h guida nce from an assigned fac ulty member. The work from this experience may lead to an area of focus for their intern ship s tudy worksite.

Experiential Immersion 2 El3300 2.0 Credits Along wit h its co mpa n io n cou rs e E13200, the Expe rient ia l Immersio n 2 co urse pro vides an o ppor tunit y for acade mic exp loration in a learning experience that will further facilitate personal, academic , a nd pro fess io na l grow th. An independent resea rch, profess iona l network, and/or project wi ll be se lected by the student and will be completed in a se lf-d irecte d manne r, with guidance from an ass ign ed facult y member. The work from this exper ience may lead to an ar ea of focus for t heir inte rn ship s t ud y worksite.

Hospitality Tour of England STC4600 2.5 Credits At the culmi nat ion of its companion cou rse, The Culture of England, which is designed to provide s tud e nts with an understanding of the c ul tures of the United Kingdom, with a focus on Lo ndon , Oxfordshire, and Buckin gha ms hi re, s tude nts complete an immersive lea rn ing ex per ienc e in the United Ki ngdom. Student s will tour of a variety of un ique a nd fi rst-rat e hos pit a lity out le ts, le a rn ing from hos pitality experts during a multi- day expe rie ntia l lea rn ing t r ip. The to ur p rovides s t udents wi th the oppor tu nity to visit luxury hotel s, fine dinin g restaurants, up sca le pas t ry shops, and, of co ur se, the trad itiona l pubs. The focus of the course is on the concept of "hos pita lity ". Stud ents wil l d e velop an a pprec iati on for the importan ce of guest service in all par ts of a hos pita l ity bus iness.

Hotel Management Internship INTHM3100 5.0 Credit s The learn ing objec ti ve of this course is for students to perform all duties according to standards associated with coordinating communications via telephone lin es, making reservations, and upselling guest room product s.

Hotel Management Internship INTHM3200 5.0 Credits The learn ing objective of this cour se is for s t udents to perfor m all dutie s according to standards associa ted with coordinati ng co mm uni cat io ns via tele phone lines, per forming re g is tratio n and de par tu re pr oce dures, upsel ling guest room produc ts, and shadowing depart ment managers.

Hotel Management Internship INTHM3300 5.0 Credits The lea rn ing ob ject ive of this course is for students to pe rfo rm a ll d utie s acco rd ing to s tan da rds assoc iated w it h assessing rooms to be serv iced, cleaning and refreshing guest rooms and publi c s paces, coor dina ting a nd delive ring s pe cial requ es ts, sha dowing ma intena nce staff on ma i nte na nce requ es ts a nd routine systems checks, a nd s hadow in g de par tment managers.

Hotel Management Internship INTHM4400 5.0 Credit s Th e learning object i ve of th is course is for s tud ents to pe rfor m a ll duti es accord ing to s ta nda rd s asso ciate d wit h offering front-level hos pital it y and fulfi lling se rvice r eques ts in key guest contact areas, problem-so lving guest nee ds, proa ctive ly disc o veri ng gues t wants, shadowing department manage rs, and coordinating guest services with other departme nts.

Hotel Management Internship INTHM4500 5.0 Credits The lea rn ing objective of t his course is for studen ts to perform all d u t ies accor d in g to s ta nda rds associated wit h se r ving gues ts in various food and beverage outle t s, util izi ng a BEO ( Ba nq ue t Event Order) to set up and ser vice meeting and banqu et events, and s ha dowing department ma nage rs.

Hotel Management Internship INTHM4600 5.0 Credits The lea rn in g objective of this course is for stude nts to perform all duties according to standa rds associated with qua lify in g clients, shadowing sales managers, recording sales e fforts, par tic ip ating in sa les initi at ives, and file/account adminis t ratio n.

Introductory Hospitality Accounting ACC3120 1.5 Credit s Hos pi ta l ity chefs and ma nage rs mus t ha ve a working und ers ta ndin g of accou n tin g pr i nci ples in or d er to ope r ate s uccess fu l, pro fitabl e bus inesses. Students exp lore the wor ld of hos pita lity finance a nd accounting by practicing jou r na li zing business tra nsac t ions, posting journal ent r ies lo a gene ra l ledger, and completing the accounting cycle with closing entries. Additio nally, students will apply the information from fina ncia l s ta teme nts during the forecasting and budge tin g process and be able to analyze bus iness s ta te men ts, making recommendations for areas of concern.

Lodgi?g Development Investment andFinance HMGT4540 1.5 Ci·edits Studen ts are int rodu ce d to co nce pts in the development of hote l properties. Develo pment topics includ e t he phases of domestic and inte rn ation al market site selec t ion, conce ptua l and architectural design requi rements, and construction management. Oppor tuni t ies for inve s tment and financial strategies, including capita l budg ets, REI Ts, mergers, and acqu is it ions, will also be covered.

Risk Management in Hospitality HOSP3110 1.5 Credit s Thi s course pro vides an introduction to the procedures and conce pts of risk ma nagemen t. Students will deve lo p an unde rs ta nd i ng of security and risk management through discussions on risk identification, analysis, meas u re ment, con trol , financing, insurance, coverage, and benefits.

General Education Core Curriculum

ASSOCIATE OF SCIENCE DEGREE PROGRAMS

First Year Freshman Seminar ccsuoo 2.0 Credits This intera ctive course supports students as they embark on their collegiat e ex peri ence. First Year Fres hman Seminar is designed to support stud e nt s by introducing them to the Co llege, the s tudent handbook, Schoology, note-tak ing s ki lls, study skills, tes t-ta k i ng s ki lls, goa l setting, learn ing styles, multiple intelligences, and more.

Social Media and Technology CCSlll0 2.0 Credits Students will ex pand their skills in the utilization of techno logy in today's world . Th e course Fosters a res pect for the responsible use of socia l media in society, exposing students to the dangers and benefits associated with digital media. Students will engage with socia l media as it relates to hea lth , both mental and physical, politics, adve rt ising, and person al interaction s. How do we survive "big social"? This co ur se will also spend tim e fa milia rizin g s tud ents wit h s pr eads heet and budgeting softwa re by giving them an int rodu ctio n to the basic concepts of Microsoft Exce l. On comp let ion of this cour se, s tudents will be ab le to create and use s prea dsheets effective ly for s tra ig ht- forward calcula t ion and si mp le data ma nipulati o n.

English Composition ENG1300 2.0 Credits Students will le arn the art of composition th rough reading and writing various kinds of prose, such as pe rso nal narratives,

reviews, and pers uasiv e essays. The purpo se of this class is to hone s t udent s' writing skills and pre pa re them for lead ers hip positions in wha tever indu s t ry they decide to enter.

College Math MTH1200 2.0 Credits Co llege Math provides algebraic knowledge to equip students with necessary skills needed in everyday life, through step-by- step develo pment of concepts, numer ous pra c ti ce exercises, and real-world application of technique s. Topics will include solvin g eq uations and inequalities, graphing, polynomial s, functions, and comp le x numbers.

Strategies for Success CCS1300 3.0 Credits Th is course provides a practica l a pproach to in for ma tion literacy for prof ess ional s and an in-de pt h review of current trends in career exploratio n an d a ppli cat ion . Th is includes trends in res um e w rit ing, networking, reference s, and int e rvi ew techniques. Stude nts will explore how em ployers determine who is to be hired and also learn howto organize, d eve lop, and e ffectively utiliz e a prof ess io nal port fol io a s a tool in their career development process.

Public Speaking CCS2410 3.0 Credit s All hum a ns have th e be ha vior of s peec h; however, speak in g in public for ma ny is a lea rn ed ski ll. Stud e nts w ill study the princip les of a rg u mentation an d arrangement, while c r it ica lly exa mini ng their own s peec hes a nd the speeches of others. This course pro v ide s students wit h strategies to be effective, profess io nal publ ic presenters and the oppor t u nity to pra ct ice and re fi ne th is s kil l. Whe ther a future presentation is in an office, a conference room, at an associa tion confe re nce, or in a s imp le p ubli c sett i ng, thi s cla ss will prepar e the s tud en ts to present in an impac t ful, pro fessiona l, and mea nin gfu l manner.

Personal Finance and Investments CCS2510 2.0 Credits Fin ancia l li tera cy is essen tia l in meeting the fina ncia l ch allenges of the 21st century. The co mpetencies , which form

the basis for th is co urse, enab le s t udent s to a na lyze their personal fi nancia l de cisions, eva lua te th e costs and be ne fits of th e ir decisions, recognize t he ir r ig hts and res po nsibi liti es as consumers, and apply t he kno wledge lea rn ed in sc hool to financial situations encou ntere d later in lif e.

American Courts and Legal Systems LAW1300 3.0 Credits This cou rse provides an overview of th e lega l s ys tem of the United States and exa mines th e origins of lega l systems and t heir imp ac t on society. I nc luded is an ana lys is of the diverse his t o r ica l, po li tica l, ec o nomic, and cu ltural conditions unde r which law a rises a nd f unctions wit hin socie ty. Studen ts will lea r n the term s, s tru c tu res, and roles wit hin t he Am e r ica n lega l sys te m, with a foc us on the public's impact on the courts and the cou rts' impact on the public.

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Philadel hia and American lndepenoence HIS2400 2.0 Credit s This cour se w ill exp lore the causes, course, character, and conseque nces of the Amer ica n Revolution: the conflict that destroyed the first Br itis h Empir e, create d the A me rica n Republic, and inspired a wave of democr atic re volutions t hat shook th e very foundations of th e At la ntic world. Es peci ally focusing on Philadelphia as the "Cr adle of Liberty," we will emphasize the Cit y's importance in an experime ntation in republic government and how it has come to be a model for constitutional repres en tation a ro und the world.

The Leading Supervisor LEAD2400 3.0 Credit s This co ur se pro vides a s tudy of effective lead ersh ip s t rategies that may be u tilized by managers and supervis or s. The co u rse em ploys a two-wa y pers pectiv e that provides students with insight s into the employme nt cycle, from recruitment, selection, tr aining, eval uation, and proper ha nd ling of dis cipl i ne and discharg e. It en hances the lea rn er's ability to be a strong leade r, as we ll as a good follower and a knowledg ea ble worker, as it e xposes th em to the basic la ws that govern the work place and e mployee pro te ct io n.

Understanding World Cultures HUM2600 3.0 Credits St ud ents will explore the cultural his tory of the world, from pr e- his tory a nd ea r ly man to the prese nt. Th e course will explain how vario us events dur i ng th at timeline changed civiliza tion s th ro ughout the wor ld. We will explore and a na lyze d iff e re nt events and factors that brought about change, s uch as the Agr icultur a l Re volution , the r ise and fall of th e Roman

Empire, the Cr us ades, and the Columbian Exchange, up thr ough mod ern forms of globa lization a nd o ther issues that cont inue to sha pe our world today.

Exploring Psychology PSYU00 3.0 Credits Students are introduced to the fie ld of psyc hology and, mor e s peci fica lly, topics that include foundations and his tory of psychology, resea rch method s a nd e thi ca l guidelines, bio logy of behav ior, sensation and perception, bas ic prin cip les of lea rn ing, s tat es of consciousness, and memory .

Nutrition for a Healthy Life SCI2600 3.0 Credit s Thi s introducto ry cour s e examines basic nutr it io n as it rel a tes to everyday health and overall wellbeing. Current iss ues and the role of die t and life s ty le w ill be disc usse d, s pecifica ll y addressing their impact on chro nic d isease.

Culture of France Culinary Arts and Pastry Arts Associate Degrees only HUM2620 1.5 Credit s As one of t he la rges t, most pol it ica lly powerf ul and cultura lly infl ue ntia l co untrie s in Eu ro pe, Fra nce rema ins one of t he world's mos t popul a r des t i nation s. With dive rse geog raphica l and climatic di ffe renc es be t ween Fre nch regions, the inhabita nt s le ad very different lif es tyl es . Fra nce is home to nume ro us farms, indu s t ries, a nd co mm erc ial c e nte rs, as well as mus e um s, art galleri es, and a r ich cultu ra l, e d uca tional, and polit ica l herit age. This cour se is an overview of Fra nce's turbu le nt history throug h revolutions on the forefr ont of European develo pment, it s geog ra phy, traditions, and cult ur e. Disc uss ion will focus on the regions of Burgundy, Champagne, and

the City of Paris. Throughout the course, stud ents will become versed in the cultur e, soc iety, and modern customs of France to prepa re them to tr avel to thes e regio ns.

Culture of Florida and the Bahamas Restaurent Management and Hotel Management Associate Degrees only Associate Degrees only HUM2650 1.0 Credits Culture of Florida and the Ba ha mas is designed to provid e s tude nts with insight into the cultures, values, and norms ass ocia t ed wit h Florida and t he Bahamas, in preparation for their immer s ive lea rn in g experience. Studen ts will gain a deeper understanding of how to interact in these areas of the wo rld and be prepared to travel as professiona ls .

BACHELOR OF SCIENCE DEGREE PROGRAMS Communication and Interpersonal Relationships PSY3100 3.0 Credits Stud ents are ex pose d to and gain an understanding of the basic concepts, vocabula ry, theories, and processes relevant to the study of in it iat ing, maintaining, and terminating relatio nship s t hrough inter person al communications. An equally important goal of this course is to develop the s tudents ' own interpe rso na l s kills by increasing their repertoire of behavioral choic es. Lectures, discussions, classroom activities, written and oral assignments, and out-of-class observations will be use d to a id the develo pment of knowledg e and ski lls relating to inter pe rsona l comm un ica t io n competence. During each class, we will strive to merge theory with practice.

Community Engagement and Accountability HUM4100 2.0 Credit s This course is design ed to faci litate students' appreciation for citizenship, while fostering an understanding of th e practical as pects of being a productive and va luabl e memb er of a society as well as the rig hts and dutie s contained therei n. Students deve lo p an appreciation for societal living and lea rn how to make a di fference in the commun ities in which they live by developing a combination of knowledge, skills, values , and a tti t udes to mak e that diffe r ence.

Advanced Nutrition SCI3200 2.0 Credits Bui ld i ng on N ut r it io n for a Healthy Life, th is course exp lores how macronutrients and micronutrients impact health and the importance of lowe r in g th e risk of chro nic diseases, specifica lly obesity, diabetes, and cardiovascula r disease. Cur rent government guidelines regarding nutr itiona l requ ir ements for American diets will be present ed. Additional reading assignments will include research articles focus i ng on the most recent s t udi es related to diet, lifes ty le, and d isease.

Culture of England HUM4610 2.0 Credi ts The Culture of England course is designed lo provide s t udents with an understanding of the cult u res of the United Kingdom, with a focus on Lo ndon, Oxfordshire, and Buckinghamshire. This is a pre pa ra tory cou rse for the students' im mersio n learning course, during which stud ents co mplete a mult i-day tour experiencing the cult u res and hos pita lity of the United Kingdom. In order to be prepared to gain the most from that course, students will lea rn abo ut the culture in whic h they will be imm e rsed and develop goals for lea rn ing during the travel experience.

Ethics PHL3300 2.0 Credit s This course is an int ro d uc t ion to the philosophical study of mora lity and mora l reasoning, including the theory of right and wro ng behavior, the theory of value (goodness an d badness). and the theory of vir t ue and vice. In addition to providing fa mi lia r ity with the pr ima ry questions add ressed within moral philoso ph y a nd th e most influent ia l a ns wers given by we ll-known philoso phe rs, this course is des ig ned to hel p s tudent s develop abilities to read, ana lyze, and evalu a te phi losop hi- cal t heor ies, write and express them se lves well about their own e th ica l pos ition s, a nd think critica lly a nd a nalyt ica lly about ethical iss ues.

Critical Thinking and Psychology PSY3300 3.0 Credi t s Build in g on t he knowledg e ga ined in Explor in g Ps ychology, thi s cou rse int rod uces new topics rela ted to personality, motivation, emotions, s t ress an d health, psychological disorders and treat men t, and socia l psychology. Students develop critical thinking skills with regard to huma n behavior, ena bling them to re- eval uate c u rrent information and apply acquired know ledge from this course to real-life situati ons .

Leadership LEAD4400 3.0 Credi ts An in-depth study of lea d ers hip, th is co urse is desig ned to allow s tudent s to ga in insig ht into the fun ct io n and importance of lea de rship. Self-d isco very an d evaluation a re paramount in th is co ur se, allowing

the s t udents to conclude the cl ass with an assessment of their ownleaders hip s tyle . Students examine and ana lyze va r io us lea der ship co ncepts to develo p a perso nalize d leader s hip por tfol io.

Current Issues inSociety SOC4400 3.0 Credit s Social iss ues can be de fine d as prob lems or mat ters th at affect a person, a group of persons, or a whole society in genera l. Iss ues of hea lth , economics, gender roles, and even intern at ion al re lat io ns can be rel ate d to a soc iety 's perception of peo ple's rol es but may diffe r in ot her societies. St udent s exa mine cur rent so cie ta l iss ues and a pply critical thought, reason ing, and argumentation to these iss ues.

Sustainability in Life and Work HUM4500 2.0 Credit s Students wi ll exp lore the conceptua l challe nges of ma inta ining a sus ta inab le planet. Since persona l a nd co rpor a te res ponsi biliti es are equa lly import a nt, the course will take a hol is t ic approach in the exa mi nation of these conc epts. To s uppo rt s usta inabi lity literacy, s tudent s will develop a capacit y to addre ss these problems with environ menta lly and socially responsive solut ions . St ude nts will exp lore the co mplex iss ues re late d to on e's pe rso nal and societa l impact on th e env iro nment, while defining and bra ins torm ing solut io ns re la t i ng to sustainability.

Sociology of Popular Culture SOC4500 3.0 Credit s Students investigate popula r cu lture from a sociolo gica l pers pective, id ent ifying t he differences between hig h cu lture and popu lar cul t u re. St uden ts exp lore t he imp ac t of pop ula r culture and its ro le in today's society. The class focuses on how cult ure in fluences society, how society in fluences cultu re, a nd how peop le cons t r uct and interpret popula r cult u re. Popula r cul t ure is explored from a sociologica l pe rs pec t ive, while t he i mpac t of pop ula r culture on in divi duals, soc ia l groups, and institutions and howpopula r c ul t ur e is s haped by peop le as they rejec t it or embrace it is inves tigated.

Perspectives on Contemporary Gvilization HIS4600 2.0 Credit s Th is co u rse explores the role of civili za t ion in t he hum a n jo urn ey. It pro vides a comprehensive history of the wo rld in the twent ie t h and twen ty-firs t cent uries, ex am ining key events and u nderly ing issues that helped to shape the mode rn wor ld. Studen ts are ex posed to a nd encourage d to reflec t o n key his to r ica l events and figu res that have shaped th e mode rn wo rld .

Analysis of Film and Literature HUM4600 3.0 Credit s Th is course explores the co mp lex re lations hip between film and lit era t u re by examining the interaction of fil m a nd l iter ary tex ts a nd the q ualit ies of each. By considering what happens to a litera ry work (e.g., nove l, s hort story, play) when it is ada pted into a fil m, we will s tudy how

the work tra nsla tes into film (e.g., does the film retain the voice of the auth or and timeframe in whic h it was wr it te n, does it ma ke a difference if the lit era ry wo rk was writt en in the 1600s but t urn ed int o a film in 2011, and how do varying versions of t he sa me lite ra ry work re flect th e time per iods in which they were produced?) .

Philosophy asa Way of Life PHL4300 3.0 Credit s Phi loso phy as a Way of Life is an intr oduction to t he s t udy of philosophy, with a pa r t ic ula r focus on philoso phica l reasoning, the his tory of ph ilosop hy, and questions rega rding ex is tence, re a lity, and co nscio us ness. In addit ion to provid ing famil ia rity with the prim ary ques t io ns add resse d with i n ph ilosophy and the mos t influ ent ia l a ns wers given by well-known ph ilosophers, this course is designed to help s t ude nts develop ab il it ies to read, analyze, and eva luate philosop hica l theories, write and express themse lves we ll about their own pos it ions, and think critica lly and a nalytica lly abou t ph ilosoph ica l iss ues.

Career Success Ca ree r development at Walnut Hi ll

College begins on the firs t day or school. Training at Walnut Hill College is thoro ugh and realist ic. The faculty oF Wa lnu t Hill College unde rs ta nds the ex pec tations or th e hosp ita lity ind us t ry and guides each student toward a successFu I ca ree r.

In the class roo m, students lea rn ho w to d eve lo p e ffect ive res umes and portfoli- os. Va rious inter viewing techn iques a re exercised . Students are encouraged to meet with their Ca r ee r Success Coord ina to r for in valuable council, specific reco mm end at ions, and ass ista nce. Career Success records are kept for eac h s tude nt and continual upda tes on students are comp iled by the Caree r Success Office.

The Career Success Offices receives num e ro us req uests From Food ser vice a nd hos pita lity bu s in esses for s ta ffin g ass is-

tance. These employ me nt reque sts Fro m various types or businesses in many d if- ferent loca t io ns offe r a w ide ra nge of employment possib ilities. Gra d uates may also contact the sc hool for ass is ta nce with e mpl oyment poss ibilities a nd resume upd a tes.

Walnut Hill College regula rly in vites perso nn el d ire c- tors and pro prie to rs of s uccess ful restaurants, hotels, and other hospitality businesses to vis it the sc hoo l to promote con- tinued success for students in the jo b see king pro cess.

Career Success Office Se11Ji ces: Resume Assistance Inte rview in g Skills Jo b Board Jo b Res ou rce s, Re fe re nces and Gu ides Ca r ee r Fair s On-Ca mpus Re c ru iting

Career Fairs Ca ree r fa ir s a re sc heduled tw ice per year offe ring s tudents of Walnut Hill College the opp or- tu nity to networ k and int e rview w ith many e mployers at o ne time. We typica l- ly hos t SO to 6 0 e mploye rs fr o m th e Phila delphia metropolita n reg ion; in clud- ing New Je rse y, De lawa r e, Co n n ect icut, and New Yo r k. These eve nts are held on ca mpu s or at a nea rby hote l. This is a p rof ess ion al eve nt for a ll st udents of Walnut Hill Co llege . Class sc hed ules are a d juste d to permit yo ur a tte nda nce.

Atte ndance is mandato ry, and profess ional d r ess o r c hef whit es is req uir ed. Stu dents are require d to condu ct themse lves with de coru m and profess iona lis m, be fitt ing a hos pitality st udent at Wa lnut Hill Co lle g e .

Internships S t ude nts at Walnut Hill College comp le te a n inte rn - s hip as a req uire me nt for grad uatio n. In te rn s hip s a r e des ig ned to give st udents an opportunity to lea rn fr om ind us try pro fess iona ls. Area hot els, reso r ts, res ta u- rants, and co nventio n or mee ting facilit ies tha t mee t the re qu irements se t forth by Wa ln ut Hill Co llege a re d es igna ted as a pproved s ites .

Culinary and past ry students must wo rk with a n exe cutive o r pas t ry chef w ho has five or more yea rs' expe rie n ce i n t hat position, a nd at leas t 80 percent of the menu mus t conta in fres hly prepared ingred ients.

Res ta urant and hote l manage me nt s tudents work the "fro nt of the hous e" wit h a ma nage r or ass ista nt manage r in a hote l, res ta ura nt, Foo d se r v ice, o r othe r hos pita lity - related site. Our s elect io n c r i- te ri a e nsure the facilitie s offer a stro ng le a rn ing e nviro nment in addition to valuable real world ex pe r ie nce .

Curr e ntly, Walnut Hill College s tudents have opportunities a t mor e than 500 s ites. Th e inte rns hip hours a re completed over the course of th e s tud ents' program, allow ing the m the o ppo rtun ity to app ly skills as th ey a re learned in the class room.

Student Networking In addition to working w ith pote n tia l e mployers during the in te rn s hip program, s tudents a re e nco ur age d to network with hospita lity ind ustry profess iona ls in a variety of settings .

St udents have opportunit ies to pa rtic- ipat e in mee tings and act ivit ies s po nsor ed by pro fess iona l c ulina ry a nd ma nage ment orga niza t ion s and to volun tee r at ma ny hospita lity-rela ted e vents thro ughout the region.

In addi tion, st udents are required to atte nd a biannual caree r fair.

Student Life and Leaming

Th e St11de nt Life and Lea rning Progra m cons is ts of "wo rk done to s up- por t or enha nce the co llege o r sur round- in g commun ity a nd the pro fessio nal a nd pe rsona l g ro wt h of the s tude nt. These eve nts a re initia te d and s upe rvise d by a s ta ff or fac ulty memb er, or by an id e nti- fie d Com munity Pa rtne r onl y. These activit ies a re ind ustry or non -ind us try rela ted."

5 hours are requi.red pe r ea ch full· tim e te rm of th e assoc ia te pro g ra m (eve 1y tw o te r ms for a ny stu dent in the ex tended program) - stude nts may not ca rr y ove r co mplet ed hours in to a new te rm. The tota l numb er of ho urs neces sary to co mplete the gra dua tio n req uire ment is (30 ) thirty hour s. Co mmuni ty Par tners are local, regional or national non -pro fit age ncies wh ere s tud ents may choo se to voluntee r time to complete up to 30 hou rs (ha lf of the 60- hour requ irement) in his/ he r own co mmunity. These ev en ts a re sc he d uled by the s tud e nt pe r his/ he r own availa b ility. SSLHour s must be completed through colleg e-s po nso red eve nts or wi th a recog nized Commun ity Pa rtne r only. T his pro g ram allows for the gr eates t amount of flex ib ility base d on the st ude nt's sc hedule.

The a ct ual num ber of hours wor ked for each eve nt mus t be recorded on an official SS L Po ints paper a nd tu rn ed in to the Student Life Office at the e nd of ea ch te rm. SSL Points papers can be found in the

St ude nt Life Office. On ly valid co llege staff or facul ty signatures will be acce pted o n the documentation.

T he on ly pe rson who may s ig n a SSL point is the o n-site s upe r- vis ing eve nt co ntact or the ir d es igna te d represe nta tive. It is eac h student' s res po ns ibili ty to pr ese nt th e Logbook to the event contact to receive a n o fficial s ig nature.

SSL Hours a re a requirement for gradua tio n from Walnut Hi ll Co lleg e. Stu de nts ca nnot grad uate wit ho ut fulfill ing thes e hou rs. Th e re a re no exceptio ns. A "No·Ca ll/No·S how'' a nd /or "Leav ing an Eve nt/ Aba ndo ni ng an Act ivity " w it hout permiss io n of the o n-s ite e vent contact will res ult in non -reco rd in g of any hours accrued at that eve nt and an 'as signm ent of co nse quences' des igna te d by the eve nt con tac t will follo w . Fa ilure to re port to an eve nt which a s tudent committ ed to w ith out advance not ice may result in the loss of ho urs as a n add it ion al penalty.

There a re numerous on-campu s eve nts throughout each academic year that will a llow s tu dents to meet great chefs a nd manage rs, to make indust ry connec tio ns, con tinue to build pro fess io na l sk ills, a nd develo p as a we ll- ro und ed cit ize n of the s tud ent's communi ty

Experiential Learning Opportunity

Walnut Hill College' s Experie ntial Lea rning Opportunity (ELO) is a program for well- qualified students to enjoy a summer abroad, at Walt Dis ney World resor ts, or at any numb er of approved in te rnship sites outsi de the local Philadelphia area. Ha ve you alway s wanted to work at a Ne w Engla nd resort? Does a five-diamond hotel in Da llas st rike your fancy? How about working for a family resort in a Co lorado state park for the summer? You cou ld work in any of these fabu- lous locales for a summer of profess ional growth and opportunity.

To be eligible to participate, you must be a s tudent at Walnut Hill College in good s tandin,g have made satisfact ory academic progress, have good attendance, obtain the recommenda- tion of a staff or faculty member, and complete the applicatio n pro cess. It is imper a-

tive that you pla n ahead to be a part of this program, as it may affect your fin ancia l a id and acade mic schedules. Please be aware that working a broad requir es a minimum of four mont hs to coord inate, and will requir e s ign ifica nt paperwork a nd follow- th rough on your part.

To see wha t option s are ava ila ble for you, pleas e visit the Ca reer Success Office.

Eligibility

· Students must main tain sat isfactory Aca demic progress.

· St udents must have good at te ndance.

· Students need to obtain the recomme ndation of a sta ff or faculty member to part ici pate in the program.

· Students must s ubmita completed applica tio n, alo ng with a copy of your current tra nscrip t.

Board of Trustees

Ir e ne Rothsc hild Chnirperson of the Bonrrl Culinary Consultant, Instructor and Author

Jose ph H. Hopkins, Esq. /-/onornry me111/Jer of the Bonrd Hop kins & Schnjkopf

De lla Cla r k President The Enterprise Center

Pierre Rauch, CEC, W CC, AAC Executive Chef & Culinary Co nsultant

Christina Pi rello Television Host,Cookbook A II thor, l11slrnctor n11d Consultn11/

Debo rah W. Jacobs OirectorofHumnn Resources The Rittenhouse Hotel

Oliver St. Cla ir Franklin, 0BE Honorary British Consulate

Lew is Wendell President Wendell and Associates

President Da niel Lib e r a tos cioli

Vice Presidents l<arl D. Becke r B.S., East e rn Unive rs ity Executive Vice President

Gary Trcvisan i Vice President of C11li11nry nnd Pnstry Arts

De nn is Libera t i Vice President of Operations Peggy Lib e ra tos cioli B.S., Mad iso n Unive rs ity Vice President of Adm inistrative Services

Directors Dr. David Morrow Doctorate, Drexel U11iversity M.S., Johnson & Wales University Chief Acnde111ic Officer

Paul Mille r Dir ector of Campus De ve lo pme nt

Chri s to ph e r Molz B.S. Millersville University Controller

Joanna Smyth Lupo A.O.S. Culina ry Ins titute Direc to r of High School Recruit111e11t

Vale1y Snisarcnko M.B . A., Stoney Brook University Directorof Mn rketing

Mcghan Bloome B.S. The Resta urant School at Walnut Hill College Directorof Stude nt Engngemen tn11d CommuII ity Ed11cntio11

Jose phGe ige r DirectorofFncilities

Faculty Bethany Amilkavich B.F.A., Te mple University Librarian Adjun ct Inst ructor

Derek Andress B.A., Drexe l Un ive rs ity Instructor

Michae l Ard o line M.A, West Chester University Adjunct Instructor

Nancy Bates M.A., West Ches te r Univ e rs ity Adjunct Ins tructo r

Akita Brooks M.S., Drexel Unive rs ity l nstmctor

Alex Crowe M.S., State Univ e rs ity of New York Adjunct In structor

Jacqueline Lov ecc hio B.S., Pen nsylva nia College of Technology Instructor

Dr.Josh ua Seery Doctorate, Walden University M.S., Unive rs ity of Phoe nix Assocaite Denn ofTenching nnrl Lenming ln slmc/or

Ma r ie Stec he r B.A., Rowan Univ e rs ity In st ructor

Ch rist in a Pirello M.F.A., Univ e rs ity of Mia mi Adjunct In structor

Collee n Sweeney M.E.,Chestnut Hill College Instructor

Gregory Slona ker A.0.S., Culinary In s t it ute of Ame rica Instructor

Jo hn Everett B.S., Unive rs ity o f De lawa re Adjunct Instructor

Christopher Ferretti B.A., Unive r s ity of Massa c h usetts Instructor

Todd D. Braley B.S ., College at Co rtland Executive Chef Instructor

Michael Frost M.S., Univ e rs ity of Mis s is s ippi Instr uctor

John Gallagher A.0.S., Cu lin a ry In stit ute of Ame rica In st r uctor

Ge ra ld Goard B.S., Flo rid a I nte rnat ional Unive rs ity Instructor

Ka t he rine Honey man A.0.S., Pe nnsylva nia Institute of Culinary Arts Instructor

Phi lipp e McCartney B.A., Uni ve rs ity of Florida In st ructor

Dr. David Morrow Docto rate, Drexel University M.S., Jo h n s o n & Wa les Uni ve rs ity Chief Academic Officer In st ructor

Valery Snisa re nko M.B.A., Stony Brook Univ e rs ity Director of Marketing Adjunct Instru cto r

Eri c Paras kevas B.S., Th e Re s ta ura nt a t Walnut Hill College Instructor

Jon Sa ue r wa lcl B.S., West Che s te r Unive rs ity Instructor

Academic Success Ed win Pilc h B.S., Cleveland State University Student Success Advisor

Rob ert Tumas M.A., Brookly n College Student Success Advisor

Career Development Kenneth Zask B.S., Culinary Institute of America Caree r Development Coord inator

Residential Learning C harles Ca rter Residential Learning Coordin ator

Regina ld Floyd Residential Learning Coord inator

Controller Christopher Molz

Student Services Meg han Blo ome B.S., T he Res ta urant School at Walnut Hi ll College Director of S L11de11I E11gage111enl n11d Com1111111ihJ Education

Daniellc D'Angelo B.S., Penn State Univers ity St11de11/ E11gage111e11/ and Comm1111i ly Ed11catio11Coordi11ato r

Bursar Erica M itchcll

The Next Step How to Get Here Join us foroneof our scheduled

weekly tours.We'll treat you to

continental breakfast, afternoon

tea,oran eveninghors d'oeuvres

reception while you tour our

campus, meet students and

teachers, and learn how to

take thefirststepto becoming

a hospitality professional!

Where to Stay Homeward Suites By Hilton (The section of Philadelphia where Walnut Hill College is located.)

The Inn at Penn 36th and Sansom Streets 215-222-0200

Sheraton University City 36th and Chestnut Streets 215·387.-8000 • 8

Historic Area Stay in the historic area to get a view of Philadelphia's past, while enjoying all of Philadelphia's dynamic contempora ry

By Air The Phila delphia Inte rn at ional Ah: is only 20 minute s from the colle •

By Train The 30th Street Station, which is,lerviced by regional Amtrak and local SEPTA tr a ins, is located just five minutes from the college.

By Car Please refer to the directions on the following page a 'fuap onpage 31.

877•925•6884 to 11 free

Holiday Innat Independence Mall 4th and Arch Streets Philadelphia, PA 19106 215·923·8660 • 800-541-3425

The Omni Hotel at Independence Park 401 Chestnut Street Philadelphia, PA 19106 215·925·0000 • 800-THEOMNI

Center City Philadelphia Center City is the business and shopping dishict of Philadelphia. University City and Walnut Hill College a rc located just eight minu tes by

style. Univer sity City and Walnut HIii College are located only 10 minutes by car.

car from Center City. For a listing of hotels and inns where you can stay in Center City, check with your travel agent or on the Internet

Directions to Walnut Hill College

Fromthe PATurnpike Heading East · Tak e the Pennsylva nia Turnpike to Exit

326, the Va lley Forge Inte rchange. Fo llow the sig ns for 1-76 eas t, t he Schuy lki ll Expressway.

· As you hea d east on I·76, stay to your right app roaching Center City Philadelph ia. Do not ta ke the 1-676 eas t ex it to Center City. Stay on 1- 76 .

· Tak e Exit 346-A, South Street, which exits from the left la ne. Make a right onto South Street.

· At thes econd light, turn rightoffSou th Street onto 33 rd Street.

· At the next ligh t, turn leftonWalnut Street.

· Go nin e blocks. Walnut Hill College is on the right at 4207 Walnut Stree t. The parkin g lot is a djacent to th e co llege .

From the PATurnpike or The Northeast Extension · Take the Pennsylvania Turn pike to Exit

333, 1-476 south.

· Take I·476 toI·76east. Then follow the directions a bove,s ta rting with the second bulle t.

From I-95Heading South · Take l·95 so uth to the Cen tra l

Phila delphia exit, 1-676 west.

· Take l·676 wes t to I·76 eas t, the Schuyl kill Expressway, head in g tow a rd the air port.

· Then follow the firstsetofdi rections above, start ing with the seco nd bulle t.

From I-95 Heading North · Take I·95 north to I·76 west, headi ng

towa rd Ce ntra l Philadelphia.

· Take I·76 wes t, the Schuylkill Expressway to Exit 346-A, South Street, which exits from the le ft la ne.

· Turn lefton South S treet, and then follow the firs t set of directions, starting with the fourth bullet.

From the Ben Franklin Bridge · After crossing the bridge, take 1·676

west to 1-76 east, the Schuylkill Expressway, head ing toward the Philade lphia Int e rnatio nal Airport.

· Then follow the firs t se tof dir ection s, start ing with the second bullet.

From the WaltWhitman Bridge · After passing tlu-ough the bridge's toll

booth, go st raight onto 1-76 west, the Schuylk ill Expressway.

· Take l·76 wes t to Exi t 346·A, So uth Street, which exits fr om the le ft lane.

· TlU'nl eft ouSou th S tr eet, and then follow the first set of directions, sta rting with the fourth bulle t.

www.waln uthillcollege.ed u

Walnut HiJI College• 4207 Walnut Street• Philadelphia, PA 19104 877..925.6884 • 215.222.4200

Your Passport to Success - Walnut Hill College

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